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A high performance liquid chromatography method for determination of furfural in crude palm oil.
Food Chem. 2011 Sep 1;128(1):223-6. doi: 10.1016/j.foodchem.2010.12.108. Epub 2011 Jan 14.
Food Chem. 2011.
PMID: 25214353
Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.
Loi CC, Eyres GT, Birch EJ.
Loi CC, et al.
Food Res Int. 2019 Jun;120:83-91. doi: 10.1016/j.foodres.2019.02.026. Epub 2019 Feb 16.
Food Res Int. 2019.
PMID: 31000304
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Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion.
Loi CC, Eyres GT, Silcock P, Birch EJ.
Loi CC, et al.
Foods. 2020 Sep 4;9(9):1237. doi: 10.3390/foods9091237.
Foods. 2020.
PMID: 32899737
Free PMC article.
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