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The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability

Food ChemistryInterfacial Covalent BondingEngineeringBiotechnologyHigh Temperature SterilizationWhey Protein HydrolysateProtein EngineeringFood EngineeringFood ProcessingBiomolecular EngineeringEmulsionHealth Sciences