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Enhancing emulsifying properties of soy protein isolate-wheat starch conjugates: exploring the influence of starch ratio and hydrolysis time

Crossref DOI link: https://doi.org/10.1007/s11694-024-02985-x

Published Online: 2024-11-23

Published Print: 2025-01

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

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