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Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring

Authors: Xinyi Yan, Fan Zhu

Publication: Food Hydrocolloids

Published: Feb 1, 2027

Source: Crossref

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Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring

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