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AgricultureFood ScienceMaterials ScienceFood EngineeringFood RheologyNanomaterialsEmulsion FormationEmulsion RheologyFood EmulsificationNanoparticle CharacterizationNanoparticle DispersionsNanoparticle SynthesisChitosanCrosslinkingIonic CrosslinkingNanoparticlesParticle-size DistributionPickering EmulsionsRheological BehaviorRheological Properties
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Preparation and antibacterial activity of chitosan nanoparticles
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Rheological methods in food process engineering
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