ALROSAN, Mohammad; AL-MASSAD, Motasem; AL-QAISI, Ali; GAMMOH, Sana; ALU’DATT, Muhammad H.; AL QUDSI, Farah R.; TAN, Thuan-Chew; RAZZAK MAHMOOD, Ammar A.; ALMAJWAL, Ali Madi. Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility. Italian Journal of Food Science, Singapore, v. 36, n. 3, p. 254–262, 2024. DOI: 10.15586/ijfs.v36i3.2487. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2487. Acesso em: 18 may. 2025.