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The effects of added proteins on the functionality of gum arabic in soft drink emulsion systems

Anuradha Prakash, Mathew Joseph, M.E. Mangino

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Key concepts: Emulsion, Gum arabic, Whey protein isolate, Whey protein, Arabic, Chemistry, Food science, Chromatography

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The effects of added proteins on the functionality of gum arabic in soft drink emulsion systems — Research Paper | ScholarLens