Publication | Closed Access
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers
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Citations
47
References
2022
Year
Food ChemistryFood ColloidBiopolymer GelEngineeringPolymer ScienceMicro-encapsulationOil/water EmulsionFood EngineeringBiomolecular EngineeringEmulsionHealth Sciences
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