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Showing 1 to 1 of 1 for “"Whey protein hydrolysis"”.
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Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients
… core technological hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ready-to-drink systems such as those found in sports and performance …