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                                       Details for article 72 of 188 found articles
 
 
  Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound
 
 
Title: Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound
Author: Fu, Qingquan
Cheng, Jingrong
Shi, Haibo
Han, Miaomiao
Chen, Quanzhan
Song, Shangxin
Appeared in: Food chemistry. X
Paging: Volume 25 () nr. C pages p.
Year: 2025
Contents:
Publisher: The Authors
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 72 of 188 found articles
 
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