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Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein

Xiaobing Guo1, Xiaoming Guo2, Hecheng Meng1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

International Journal of Biological Macromolecules
|November 13, 2018
PubMed

Keywords:
ConjugatePectinWhey protein isolate

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