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1.

Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate.

Wiedenmann V, Frister M, Oehlke K, van der Schaaf U, Karbstein HP.

J Agric Food Chem. 2019 Aug 28;67(34):9601-9610. doi: 10.1021/acs.jafc.9b02480. Epub 2019 Aug 15.

PMID:
31334648

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