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The soy protein isolate-dextran (SPI-D) conjugates were prepared by ultrasound (power output 500 W for 40 min) and microwave (power output 800 W for 2 min) assisted glycosylation to improve the freeze-thaw stability of soy protein isolate stabilized oil-in-water (o/w) emulsions. Fourier transform infrared and fluorescence emission spectroscopy analyses confirmed that covalent bonds were formed between...
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