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Casein-dextran nanoparticles (CDNs) were prepared from casein-dextran conjugates by heating in a dry/wet state and then adjusting the pH to the isoelectric point of the protein (pH 4.6) to investigate their physicochemical characteristics. The effects of the dry and wet heating methods on the properties of the CDNs were also evaluated. The CDNs were spherically shaped and uniformly dispersed, as confirmed...
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