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The increase in obesity and overweight in many countries has led to an upsurge of interest in the development of reduced fat food products. However, the development of these products is challenging be...
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditio...
The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel...
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional ...

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