Influence of pH and blend ratios on the complex coacervation and synergistic enhancement in composite hydrogels from scallop (patinopecten yessoensis) protein hydrolysates and κ-carrageenan/xanthan gum
2021 ◽
pp. 130-143
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2018 ◽
Vol 27
(8)
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pp. 876-884
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2012 ◽
Vol 234
(5)
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pp. 863-872
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2020 ◽
Vol 144
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pp. 967-977
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2015 ◽
Vol 242
(5)
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pp. 713-722
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