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Drying usually results in various types of particle morphology that influence the properties and the functionality of powders. Understanding how the final shape of the particle is formed is therefore a key issue for industrial applications. However, it is difficult to carry out relevant studies...
The native whey proteins have been intensively used in a multitude of food applications due to their high nutritional, biological, and versatile technofunctional properties. The range of applications of whey proteins has further been extended in the last decades by the use of whey protein...
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