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Ahmed Alkhatib
Ahmed Alkhatib
Beijing Technology and Business University
Emulsion
Apparent viscosity
Rheology
Chemistry
Viscosity
2
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Effect of flax gum on the functional properties of soy protein isolate emulsion gel
2021
Lwt - Food Science and Technology
Chong-hao Bi
Shangyi Chi
Xue-ying Wang
Ahmed Alkhatib
Zhigang Huang
Yi Liu
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