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Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

EngineeringUltra-high Pressure HomogenizationProtein FoldingProtein RefoldingWhey Protein-stabilized EmulsionFood EngineeringProtein Phase SeparationInterfacial Protein LayerSoft MatterMedicineBiophysicsBiomolecular EngineeringEmulsion