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Journal: Foods, 2025
Volume: 14
Number: 35
35
Article: Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules
Authors: by Wenyan Liu, Jingxia Cao, Qixin Zhang, Weiqin Wang, Yuanping Ye, Senwang Zhang and Leiyan Wu
Link: https://www.mdpi.com/2304-8158/14/1/35

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