Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2
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Christian Sanchez | Christophe Schmitt | Denis Renard | C. Sánchez | S. Despond | J. Hardy | C. Schmitt | D. Renard | F. Thomas | J. Hardy | F. Thomas | S. Despond
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