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Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation

Food ColloidDouble Emulsion FormationBiochemistrySoybean Protein IsolateGlycobiologyPolysaccharideChromatographyMedicineIonic/non-ionic PolysaccharidesBiomolecular EngineeringEmulsion