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  9. Koch, L., Emin, M. Azad, Schuchmann, H.P.: Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion. Journal of Food Engineering 193 (2017): 1-9.
  10. Schestkowa, H.; Wollborn, T.; Westphal, A.; Wagemans, A.M.; Fritsching, U.; and Drusch, S.: Conformational State and Charge Determine the Interfacial Stabilization Process of Beta-Lactoglobulin at Preoccupied Interfaces. Journal of Colloid and Interface Science 536 (2019) 300-309. DOI: 10.1016/j.jcis.2018.10.043
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