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Journal: FoodsVolume: 11Number: 3757
Article: Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective
- Authors:
- Tianzhen Xiong1,†,
- Haomin Sun2,† and
- Ziyi Niu1
- et al.
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