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Journal: Foods, 2022
Volume: 11
Number: 179

Article: Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree
Authors: by Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding and Xuxia Zhou
Link: https://www.mdpi.com/2304-8158/11/2/179

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