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Comparisons of emulsifying properties of Maillard reaction products conjugated by green, red seaweeds and various commercial proteins

Food ChemistryFood ColloidRed SeaweedsEngineeringBiochemistryBiotechnologyGreen ChemistryMaillard Reaction ProductsFood ProcessingFood QualityVarious Commercial ProteinsFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences