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The influence of pH (2–7) and ionic strength (0–200 mM NaCl) on the properties of hydrolyzed rice glutelin (HRG), alginate, and their mixtures in aqueous solutions was investigated using turbidity, ζ-potential, and microscopy measurements. Soluble or insoluble complexes could be formed between HRG and alginate by manipulating solution conditions such as HRG:alginate ratio, pH, and ionic strength....
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