Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels
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Title
Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels
Authors
Keywords
-
Journal
Food Biophysics
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-07-09
DOI
10.1007/s11483-020-09646-8
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