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Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

Food ChemistryFood ColloidEndoproteinase GlucEngineeringBiochemistryProtein FoldingEmulsifying PropertiesNatural SciencesBiotechnologyBiochemical EngineeringProtein EngineeringFood EngineeringIsolate NanofibrilsProtein RefoldingProtein NanoparticlesBiomolecular EngineeringEmulsionProtein Purification