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Showing 1 to 1 of 1 for “"High-methoxyl pectin"”.
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Reconstruction of milk fat globules/membrane (MFGs/MFGM) and characterization of its physicochemical properties and techno-functionalities
… Additionally, anionic polysaccharide- high-methoxyl pectin (HMP) was incorporated to the raw milk before the cream separation, examining the resulting physicochemical properties and techno-functionalities. Results indicated that pH adjustment affected the MFGs structure and MFGM protein …