JJournal of Food Measurement & Characterization4/24/2026Wet−dry heating−induced Maillard conjugation of whey protein isolate and maltodextrin: enhancing thermal stability and emulsion propertiesTanalyna Hasna·Ir. Chusnul Hidayat·Arima Diah Setiowati·Rini YantiRead at Journal of Food Measurement & CharacterizationTagsProteins in Food SystemsFood Science
