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

Corresponding authors
Institute of Food Research, Norwich Research Park, Colney, Norwich, 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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