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Journal: FoodsVolume: 13Number: 1822
Article: Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products
- Authors:
- Qianwen Zhao1,
- Cheng Lu1 and
- Cuihua Chang1
- et al.
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