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GrainGenes Keyword Report: emulsion

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Keyword	emulsion
Quoted in	Idris WH et al. (2003) Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration Nahrung-Food 47:425-429. Takeda K et al. (2001) Emulsifying and surface properties of wheat gluten under acidic conditions Journal of Food Science 66:393-399.

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