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The effect of poly(glutamic acid) (PGA) and hydrolysed wheat gluten (HG) on the thermal and kinetics properties of lysophosphatidylcholine (LPC) was determined using DSC. A model system containing PGA or HG was added to 40% LPC aqueous suspension. The results from the study showed reduced ΔH values as a function of PGA molecular weight, which signified some kind of penetration of PGA or HG into the...
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