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Effect of Bioactive Rosa Roxburghii Tratt Fruit Polysaccharide on the Structure and Emulsifying Property of Lactoferrin Protein

Pingping Wang, Yutong Du,Xianghua Chai,Chun Chen,Kegang Wu,Xiong Fu

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES（2025）

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Key words
Lactoferrin protein,Rosa roxburghii Tratt fruit polysaccharide,Maillard,Emulsifying property
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