Effect of inulin with different degrees of polymerization on oxidation stability of whey isolate protein emulsion

CHEN Jiahao, ZHOU Wenhao, LIU Gang, ZHANG Haizhi, QIN Xinguang

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 157-165.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 157-165. DOI: 10.13995/j.cnki.11-1802/ts.034941

Effect of inulin with different degrees of polymerization on oxidation stability of whey isolate protein emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(7): 157-165 https://doi.org/10.13995/j.cnki.11-1802/ts.034941

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