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      In-depth potential mechanism of combined demulsification pretreatments (isopropanol ultrasonic pretreatments and Ca2+ flow additions) during aqueous enzymatic extractions of Camellia oils

      , , , , , ,
      Food Chemistry
      Elsevier BV

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          Colorimetric Method for Determination of Sugars and Related Substances

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            Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

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              Rheological constitutive equation for a model of soft glassy materials

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                Author and article information

                Contributors
                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                July 2023
                July 2023
                : 414
                : 135681
                Article
                10.1016/j.foodchem.2023.135681
                8a355069-a32d-4abe-8068-3293b19d9639
                © 2023

                https://www.elsevier.com/tdm/userlicense/1.0/

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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