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Journal: Foods, 2022
Volume: 11
Number: 229

Article: Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change
Authors: by Sijie Mi, Minquan Xia, Xinyue Zhang, Jihong Liu and Zhaoxia Cai
Link: https://www.mdpi.com/2304-8158/11/2/229

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