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Gelation properties of pectic polysaccharide extracted with ammonium oxalate from soybean hulls assisted by microwave were seldom studied. Water mobility in soy hull pectic polysaccharide (SHPP) was firstly studied by low field NMR. d-Glucono-1,5-lactone (GDL) and sucrose both could decrease spin–spin relaxation times (T2) of SHPP solutions which indicated the SHPP network formed. Rheological analysis...
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