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Journal: Foods, 2022
Volume: 11
Number: 3100

Article: Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate
Authors: by Yunsi Guo, Sirui Feng, Zhangpeng Li, Minghao Jiang, Zile Xiao, Lichun Chen and Yue Zhang
Link: https://www.mdpi.com/2304-8158/11/19/3100

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