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1 Ergebnisse
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The dispersibility of biphasic stabilized oil-in-water emul..:
Wang, Fuying
;
Li, Jianpeng
;
Wang, Yuxiao
...
Food Chemistry. 457 (2024) - p. 140101 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.140101
RT Journal T1
The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.140101&Exemplar=1&LAN=DE A1 Wang, Fuying A1 Li, Jianpeng A1 Wang, Yuxiao A1 Liu, Han A1 Yu, Bin A1 Zhao, Haibo A1 Zhang, Rentang A1 Tao, Haiteng A1 Ren, Xin A1 Cui, Bo PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 457 SP 140101 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.140101 DO https://doi.org/10.1016/j.foodchem.2024.140101 SF ELIB - SuUB Bremen
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