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Journal: Foods, 2024
Volume: 13
Number: 2738

Article: Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise
Authors: by Jingjing Yu, Mingyue Yun, Jia Li, Yanxiang Gao and Like Mao
Link: https://www.mdpi.com/2304-8158/13/17/2738

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