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Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion

Yufeng Lin1, Nicholas Cheng1, Yueyue Jiang1

  • 1Food Rheology Laboratory, Department of Food, Bioprocessing and Nutrition Sciences Department, North Carolina State University, Raleigh, NC 27695, USA.

Food Chemistry
|June 23, 2024
PubMed

Keywords:
Food ingredientsFunctionalityProtein-polyphenol interactionsPulse protein

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