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Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

Food ChemistryBiochemistryGlycobiologyAcidic PhSteric StabilizationPolysaccharideWheat Protein–dextran MaillardBiomolecular EngineeringEmulsion