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Hu, Y. et al. (2019). Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity. Food hydrocolloids. pp. 57-62. [Online].
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Hu, Y. et al. (2019). Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity. Food hydrocolloids. pp. 57-62. [Online].