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Cited article:

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The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends

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Dairy and nondairy proteins as nano‐architecture structures for delivering phenolic compounds: Unraveling their molecular interactions to maximize health benefits

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Comprehensive Reviews in Food Science and Food Safety 23 (6) (2024)
https://doi.org/10.1111/1541-4337.70053