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Casein-maltodextrin conjugates were prepared using an economical, food-grade process based on the Amadori rearrangement of the Maillard reaction. It was demonstrated that alpha-1,4 substituted polysaccharides (maltodextrins) could be used to form stable, colourless casein-glycoconjugates that were not subject to post-Amadori Maillard reaction steps. In contrast to casein, which is insoluble below...
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