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Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization

Food ColloidEngineeringMussel Myofibrillar ProteinsHigh-pressure HomogenizationBiochemical EngineeringRheologyOil-in-water EmulsionsFood EngineeringFood ProcessingBiomedical EngineeringEmulsionHealth Sciences