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Dry heating of whey proteins.
Food Res Int. 2017 Oct;100(Pt 2):31-44. doi: 10.1016/j.foodres.2017.08.057. Epub 2017 Aug 31.
Food Res Int. 2017.
PMID: 28888456
Review.
Dry heating of whey proteins leads to formation of microspheres with useful functional properties.
Schong E, Famelart MH.
Schong E, et al.
Food Res Int. 2018 Nov;113:210-220. doi: 10.1016/j.foodres.2018.07.004. Epub 2018 Jul 5.
Food Res Int. 2018.
PMID: 30195515
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Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH.
Schong E, Famelart MH.
Schong E, et al.
Food Res Int. 2019 Aug;122:96-104. doi: 10.1016/j.foodres.2019.04.001. Epub 2019 Apr 2.
Food Res Int. 2019.
PMID: 31229134
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