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2017•Food Research InternationalRequires access

The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes

Qiang Wang, Yanrong Ren, Yangping Ding, Minwei Xu, Bingcan Chen

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Key concepts: Pectin, Chemistry, Enzyme, Food science, Biochemistry, Whey protein isolate, Whey protein

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