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In this investigation, using a combination of mixing and differential scanning calorimetry, the relationships have been clarified between thermodynamics of the intermolecular interactions, the conformational stability of the protein globule and foaming ability of the protein in the ternary mixtures: neutral polysaccharide (maltodextrins with different dextrose equivalent (DE=2, 6, 10))+globular protein-legumin...
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