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In this study, superfine grinding and microparticulation were employed to increase the hydrophobicity of whey protein concentrate (WPC), which was investigated using 8-anilino-1-naphthalene sulfonic acid. WPC-stabilized emulsions containing 40% and 80% (w/w) oil showed smaller average droplet size when superfine grinding-treated WPC (sWPC) and microparticulated protein (MPP) were used than when WPC...
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