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Stabilizing Food Emulsions by Protein Polysaccharide Conjugates of Maillard reaction - A Review

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Figure

Figure 1:  Schematic illustration of a dispersed system that consists of two fully or partially immiscible liquids
Figure 2 : Schematic of Mechanisms Leading to Coalescence of an Oil-in-Water Emulsion (Particle Science and Drug development Service) [4]

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