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Paper

Molecular basis for the emulsifying properties of sugar beet pectin studied by atomic force microscopy and force spectroscopy

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Institute of Food Research, Norwich Research Park, Colney, Norwich, UK
E-mail: axel.gromer@bbsrc.ac.uk
Soft Matter, 2010,6, 3957-3969

DOI: 10.1039/C0SM00089B
Received 10 Mar 2010, Accepted 03 Jun 2010
First published online 29 Jun 2010
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