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Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan

EngineeringSoybean Protein IsolateBiotechnologyBiochemical EngineeringFood TechnologyMicro-encapsulationFood EngineeringFood ProcessingResultant MicrocapsulesHigh Coacervation TemperatureBiomolecular EngineeringFood SafetyHealth Sciences