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July 16, 2024Journal of the Science of Food and Agriculture

Freeze–thaw stability of high‐internal‐phase emulsion stabilized by chickpea protein microgel particles and its application in surimi

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Authors

XXXiaoyun XuLFLiuping FanJLJinwei Li

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Xu et al. (2024) studied this question.

synapsesocial.com/papers/68e60139b6db6435875951f2https://doi.org/10.1002/jsfa.13690
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