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Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil–water interface

Food ColloidBiomanufacturingOil–water InterfaceEngineeringBiochemistryAdsorbed PropertiesFood BiophysicsBiochemical EngineeringFood EngineeringBiomolecular EngineeringEmulsion