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Food Chemistry 2020 / 10

Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum

Wei, Yue, Xie, Yanping, Cai, Zhixiang, Guo, Yalong, Zhang, Hongbin
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128416
Date:
October, 2020
File:
PDF, 1.29 MB
2020
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