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Structure-property relationships in xanthan-guar gum-protein complexes: molecular design of reduced-fat salad with thixotropic-recoverable rheology

Crossref DOI link: https://doi.org/10.1007/s11694-025-03656-1

Published Online: 2026-02-07

Published Print: 2026-04

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

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