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Journal: Foods, 2021
Volume: 10
Number: 1201

Article: Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions
Authors: by Lei Zhou, Jian Zhang, Yantao Yin, Wangang Zhang and Yuling Yang
Link: https://www.mdpi.com/2304-8158/10/6/1201

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