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Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil-Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability.
Foods. 2020 Jul 3;9(7):877. doi: 10.3390/foods9070877.
Foods. 2020.
PMID: 32635372
Free PMC article.
Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure.
Ng SP, Lai OM, Abas F, Lim HK, Tan CP.
Ng SP, et al.
Food Res Int. 2014 Oct;64:919-930. doi: 10.1016/j.foodres.2014.08.045. Epub 2014 Sep 6.
Food Res Int. 2014.
PMID: 30011735
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