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BACKGROUND: Protein conformational modifications and water‐protein interactions are two major factors believed to induce instability of protein and eventually affect the solubility of milk protein concentrate (MPC) powder. To test these hypotheses, MPC was stored at different water activities (aw 0.0–0.85) and temperatures (25 and 45 °C) for up to 12 weeks. Samples were examined periodically to determine...
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