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Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries

Food ChemistryMutual TitrationProtein ChemistryBiochemistryNatural SciencesProtein EngineeringFood EngineeringProtein Phase SeparationSoy ProteinsBiophysicsBiomolecular EngineeringIsothermal Titration CalorimetryHealth Sciences