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Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Different DegreeFood ColloidEngineeringBiochemistryMaillard ConjugatesPolymer ScienceStabilization MechanismFood EngineeringPolymer ChemistryBiomolecular EngineeringEmulsion