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Effects of spray drying and freeze drying on the structure and emulsifying properties of yam soluble protein: A study

Hao-Nan Nie1, Hui Dong1, Yun-Long Chen1

  • 1College of Light Industry, Liaoning University, Shenyang 110036, China.

Food Chemistry
|December 30, 2022
PubMed

Keywords:
DioscorinDrying methodEmulsifying propertyMolecular dynamics simulations

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