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Journal: Foods, 2022
Volume: 11
Number: 1765

Article: A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations
Authors: by Yanjie Zhao, Peng Wang, Yujuan Xu, Xianming Zeng and Xinglian Xu
Link: https://www.mdpi.com/2304-8158/11/12/1765

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