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Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface

Author:

Qiaomei Zhu,Ce Wang,Nazia Khalid,Shuang Qiu,Lijun Yin

Publication:

Food Hydrocolloids

Publisher:

Elsevier

Date:

December 2017

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