Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques
Ali Sedaghat Doost(Ghent University), Maryam Nikbakht Nasrabadi(Ghent University), Jianfeng Wu(Ghent University), Qurrotul A’yun(Ghent University), Paul Van der Meeren(Ghent University)
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