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Journal: Gels, 2021
Volume: 7
Number: 135

Article: Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking
Authors: by Yanli Zhao, Shiqi Xue, Xinyue Zhang, Tiehua Zhang and Xue Shen
Link: https://www.mdpi.com/2310-2861/7/3/135

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