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Development and characterization of BSA-pullulan gel matrices incorporating orange peel flavonoids: Structural

Mahmoud Salah1, Mabrouk Sobhy2, Yajing Fang3

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Environmental Agricultural Science, Faculty of Graduate Studies and Environmental Research, Ain Shams University, Cairo 11566, Egypt.

Food Chemistry
|October 1, 2025
PubMed

Keywords:
Carbohydrate-protein-ligand bindingFunctional gelsOrange byproducts

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