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Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.
J Sci Food Agric. 2022 Nov;102(14):6707-6717. doi: 10.1002/jsfa.12038. Epub 2022 Jun 10.
J Sci Food Agric. 2022.
PMID: 35620809
Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions.
Cai Y, Huang L, Tao X, Su J, Chen B, Zhao M, Zhao Q, Van der Meeren P.
Cai Y, et al.
J Sci Food Agric. 2021 Jul;101(9):3685-3692. doi: 10.1002/jsfa.10998. Epub 2020 Dec 24.
J Sci Food Agric. 2021.
PMID: 33301177
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