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Characterization of Sodium Mobility and Binding by 23 Na NMR Spectroscopy in a Model Lipoproteic Emulsion Gel for Sodium Reduction.
J Food Sci. 2017 Jul;82(7):1563-1568. doi: 10.1111/1750-3841.13750. Epub 2017 May 27.
J Food Sci. 2017.
PMID: 28556249
Characterization of intrinsic material properties of a model lipoproteic emulsion gel by oscillatory and creep compliance rheometry.
Okada KS, Kuo WY, Lee Y.
Okada KS, et al.
J Texture Stud. 2018 Feb;49(1):94-101. doi: 10.1111/jtxs.12288. Epub 2017 Aug 30.
J Texture Stud. 2018.
PMID: 28802007
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Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables.
Feng Y, Albiol Tapia M, Okada K, Castaneda Lazo NB, Chapman-Novakofski K, Phillips C, Lee SY.
Feng Y, et al.
J Food Sci. 2018 Feb;83(2):446-453. doi: 10.1111/1750-3841.14027. Epub 2018 Jan 16.
J Food Sci. 2018.
PMID: 29337353
Free PMC article.
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