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NTIS 바로가기Journal of dairy science and biotechnology, v.38 no.4, 2020년, pp.189 - 196
Ha, Ho-Kyung (Department of Animal Science and Technology, Sunchon National University) , Lee, Won-Jae (Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University)
Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as s...
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