Study on the effect of glycosylation reaction in wet mixing on the emulsifying properties of extensively whey protein hydrolysates
Fuente:
Food Chemistry
Publication date: 28 February 2026Source: Food Chemistry, Volume 503Author(s): Zhen Huang, Lidong Pang, Runze Li, Jia Shi, Qianyu Zhao, Yujun Jiang, Xinyan Yang, Bo Qu