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Ran Wang

Hubei University of Technology

4

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Improve the physical and oxidative stability of O/W emulsions by moderate solidification of the oil phase by stearic acid

2021 Lwt - Food Science and Technology
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Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters

2021 Food Structure
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Understanding the multi-scale structure and digestion rate of water chestnut starch

2019 Food Hydrocolloids
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Citations (21)