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Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Food ChemistryFood ColloidEngineeringMilk ProteinsEmulsionFood TechnologyRheologySoft MatterCrystalline EmulsionsBiophysicsBiomolecular EngineeringStatic StabilityHealth Sciences