high soluble, modified wheat gluten, Plant protein, Emulsifier, ice cream
Storage stability, antioxidant properties, Mango peel polyphenols, phosvitin, Waste utilization
Lactoferrin glycosylation, Advanced glycation end products (AGEs), In vitro digestion
liquid egg white, pasteurization, phosphorylation, foaming ability
Lactoferrin, Phosvitin, Thermal stability, Protein-protein interaction.