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Journal: Foods, 2024
Volume: 13
Number: 218

Article: The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions
Authors: by Yuanxue Gao, Wen He, Yan Zhao, Yao Yao, Shuping Chen, Lilan Xu, Na Wu and Yonggang Tu
Link: https://www.mdpi.com/2304-8158/13/2/218

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