Enhancing solubility, emulsion properties, and antioxidant activity of whey protein powder via wet−heating conjugated with galactooligosaccharides
| Year | 2025 |
| Author | 高莫森* |
| Author count | 1 |
| Created date | 2025-02-19 |
| Author order | 第四(以上)作者 |
| Corresponding author | 否 |
| Publication year | 2025 |
| Publication month | 3 |
| Journal name | Journal of Agriculture and Food Research |
| Journal sponsor | Elsevier |
| Publication area | 荷蘭王國 |
| Volume | 19 |
| Issue | 0 |
| Start page | 10166 |
| End page | 10166 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |