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Journal: Foods, 2026
Volume: 15
Number: 497
497
Article: Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia–Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment
Authors: by Xiaohong He, Xixiang Shuai, Ming Zhang, Mingfeng Fang, Lei Zhao, Yunhui Cheng and Liqing Du
Link: https://www.mdpi.com/2304-8158/15/3/497

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