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Li, X. et al. (2023). OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability. Food chemistry. p. . [Online].
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Li, X. et al. (2023). OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability. Food chemistry. p. . [Online].