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Acacia gum is a complex mixture of three main components, the arabinogalactan (AG), the arabinogalactan-protein complex (AGP) and the glycoprotein (GP). In the present study, the influence of complex formation between the protein β-lactoglobulin and the Acacia gum and its two major components, the AG and AGP, on the formation of vertical macroscopic thin liquid films were investigated by means of...
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