Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
Yuan Liu(BGI Group (China)), Mingwei Zhang(Affiliated Hospital of Jining Medical University), Zhencheng Wei(Guangdong Academy of Agricultural Sciences), Hao Dong(Zhongkai University of Agriculture and Engineering), Ping Li(Changchun Normal University), Guang Liu(Jiangsu Academy of Agricultural Sciences), Xiaojun Tang(Jiangnan University), Yuanyuan Deng(Southwest University of Science and Technology), Yan Zhang(Northeast Agricultural University)
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