High internal phase emulsions stabilized solely by carboxymethyl chitosan
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Title
High internal phase emulsions stabilized solely by carboxymethyl chitosan
Authors
Keywords
Carboxymethyl chitosan, High internal phase emulsions, Stabilization mechanism, Emulsifier
Journal
FOOD HYDROCOLLOIDS
Volume 127, Issue -, Pages 107554
Publisher
Elsevier BV
Online
2022-01-29
DOI
10.1016/j.foodhyd.2022.107554
References
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