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Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

FOOD HYDROCOLLOIDS [2019]
Jianhua Yi, Jianqin Ning, Zhenbao Zhu, Leqi Cui, Eric A. Decker, David Julian McClements
[10.1016/j.foodhyd.2018.07.025]
MATERIALS

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