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Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding

Food ChemistryFood ColloidEngineeringBiochemistryProtein FoldingBiotechnologyBiochemical EngineeringGallic AcidProtocatechuic AcidProtein EngineeringFood EngineeringProtein RefoldingThermal StabilityFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences