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Emulsification properties of polysaccharides from Dioscorea opposita Thunb.
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文摘
Molecular weights of Dioscorea opposita polysaccharides were in different ranges. The synergistic effect on emulsification properties of polysaccharides with gum arabic. Sample 2 and 3 showed emulsifying properties with medium-chain-triglycerides. Sample 2, gum arabic and triglycerides (1:1:1) presented the best emulsification.

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