Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (O/W) emulsions

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[1] [1,Phoon, Pui Yeu
[2] Paul, Lake N.
[3] 2,Burgner, John W.
[4] San Martin-Gonzalez, M. Fernanda
[5] Narsimhan, Ganesan
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San Martin-Gonzalez, M. Fernanda (msanmart@purdue.edu) | 1600年 / American Chemical Society卷 / 62期
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