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Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels

Crossref DOI link: https://doi.org/10.1007/s11483-024-09908-9

Published Online: 2025-01-02

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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