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Deamidated wheat proteindextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH


Deamidated wheat proteindextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH



Food Hydrocolloids 25(6): 1424-1432



ISSN/ISBN: 0268-005X

DOI: 10.1016/j.foodhyd.2011.01.017


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Accession: 064046359

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