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Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction

Food ChemistryFood ColloidEngineeringBiochemistryPolymer ScienceNoncovalent InteractionStabilization MechanismFood EngineeringHigh Internal PhaseBiomolecular EngineeringEmulsionHealth Sciences