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Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction

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Agriculture, Dairy Science, Food Science +17

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

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Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

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Agriculture, Biochemistry, Food Science +13

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

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Agriculture, Biochemistry, Food Science +15