Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer - Concepedia

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Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer

21

Citations

30

References

2023

Year

Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu, Xianbing Xu

BiochemistryResidual SugarGlycobiologyInterface StabilizerFood ProcessingGlycosylated Cod ProteinBiomolecular EngineeringEmulsion

References

	Year	Citations

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