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Polysaccharides can be used as gelling or stabilising agents in foods. In order to investigate how polysaccharides affects the rheology and sensory characteristics of foods, an in situ method for direct localisation is required. The aim of this study was to investigate the specificity and stability of the monoclonal pectin antibody JIM7, anti-carrageenan polyclonal antibody and the lectins wheat germ...
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