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Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

Food ChemistryEngineeringFood AnalysisBiotechnologyAntioxidant ActivityAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingMaillard ReactionFood TechnologyBiomolecular EngineeringHealth Sciences