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How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

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Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

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International Dairy Journal 11 (3) 145 (2001)
DOI: 10.1016/S0958-6946(01)00040-1
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