1. Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. (1st May 2020) Authors: Nikolaeva, Tatiana; Rietkerk, Tim; Sein, Arjen; Dalgliesh, Robert; Bouwman, Wim G.; Velichko, Evgenii; Tian, Bei; Van As, Henk; van Duynhoven, John Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗