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Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

Food ChemistryFood ColloidLow PhBiochemistryNatural SciencesBiotechnologyWhey Protein–dextran ConjugatesDifferent Salt ConcentrationsProtein EngineeringFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences