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Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

Food ChemistrySoy Protein IsolateFood ColloidBiomanufacturingEngineeringWater-in-oil-in-water EmulsionsBiochemical EngineeringBiotechnologyPlant-based Emulsifier PerformanceFood EngineeringFood ProcessingEmulsionHealth Sciences