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Emulsification performance and stabilization mechanism of okra polysaccharides with different structural properties

Food ChemistryFood ColloidEngineeringNatural PolymerBiochemistryPolymer ScienceGlycobiologyBiotechnologyOkra PolysaccharidesStabilization MechanismPolysaccharideEmulsification PerformancePolymer ChemistryBiomolecular EngineeringEmulsion