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Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Food ChemistrySoybean Soluble PolysaccharideFood ColloidBiomanufacturingSugar Beet PectinFood EmulsifiersFood EngineeringFood ProcessingFood TechnologyEmulsionHealth Sciences