Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion

Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion
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Article type
Journal
https://people.iut.ac.ir/en/nasirpour/content/1615396