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Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH

Mehrnaz Roudsari1, Akihiro Nakamura, Alexandra Smith

  • 1Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.

Journal of Agricultural and Food Chemistry
|February 16, 2006
PubMed

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