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. Yang , X , Foegeding , E 2010 Effects of sucrose on egg white protein and whey protein isolate foams: factors determining properties of wet and dry foams (cakes) . Food Hydrocolloids 24 : 227 – 238 10.1016/j.foodhyd.2009

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form stable and transparent delivery systems with high oral bioavailability. Vitamin D3 was entrapped in whey protein isolate (WPI) nanoparticles and the stability was investigated in presence of air for 7 days ( Abbasi, 2014 ). Particles formed compact

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