Incidental food nanoparticles from freshwater clam soup stabilize Pickering emulsions
Huiqin Wang(Xinjiang Production and Construction Corps), Pingfan Rao(Fujian Normal University), Guanzhen Gao, Lijing Ke(University of Leeds), Bingyang Wu(Fujian Normal University), Jianwu Zhou(Fujian Normal University), Xiaomei Xie(Fujian Normal University)
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