<i>Co</i>-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and <i>in vitro</i> digestibility of whey protein isolate.

Food Chem X · 2024 · PMC11388294 · PMID 39263336

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an increasing trendno p-value reported

As Cys concentration increased, the emulsifying properties and in vitro digestibility of co-extruded WPI-Cys products showed an increasing trend.

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