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Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the

Thepkunya Harnsilawat1, Rungnaphar Pongsawatmanit, David J McClements

  • 1Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand 10900.

Journal of Agricultural and Food Chemistry
|July 20, 2006
PubMed

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