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An introduction to food colloids

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Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

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Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

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Pharmacy, Biochemistry, Chemistry +17

Effect of thermal treatment on interfacial properties of β-lactoglobulin

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