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Page 1
Viscoelastic and Deformation Characteristics of Structurally Different Commercial Topical Systems.
Pharmaceutics. 2021 Aug 27;13(9):1351. doi: 10.3390/pharmaceutics13091351.
Pharmaceutics. 2021.
PMID: 34575425
Free PMC article.
Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter.
Panchal B, Truong T, Prakash S, Bansal N, Bhandari B.
Panchal B, et al.
Foods. 2021 May 20;10(5):1140. doi: 10.3390/foods10051140.
Foods. 2021.
PMID: 34065288
Free PMC article.
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Effect of fat globule size on the churnability of dairy cream.
Panchal BR, Truong T, Prakash S, Bansal N, Bhandari B; ARC Dairy Innovation Hub.
Panchal BR, et al.
Food Res Int. 2017 Sep;99(Pt 1):229-238. doi: 10.1016/j.foodres.2017.05.027. Epub 2017 May 29.
Food Res Int. 2017.
PMID: 28784479
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Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions.
Panchal B, Truong T, Prakash S, Bansal N, Bhandari B.
Panchal B, et al.
Food Chem. 2020 Dec 15;333:127538. doi: 10.1016/j.foodchem.2020.127538. Epub 2020 Jul 11.
Food Chem. 2020.
PMID: 32712546
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