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After cross - linking treatment the content of 1000 - 5000Da peptides in protein hydrolysates and the yield of Maillard peptides increased by 21 . 19 % and 8 . 71 % , respectively , which contributed to the improved mouthfulness of MSPC .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
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