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2004•Food HydrocolloidsRequires access

Formation of milk protein–pectin conjugates with improved emulsifying properties by controlled dry heating

Ulrike Einhorn-Stoll, M. Ulbrich, Sarah Sever, Herbert Kunzek

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Key concepts: Pectin, Maillard reaction, Chemistry, Emulsion, Whey protein, Sodium Caseinate, Chromatography, Conjugate

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