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K.-H Kim
K.-H Kim
Wageningen University and Research Centre
Sodium
Rheology
Volume fraction
Drop (liquid)
Emulsion
1
Papers
89
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Rheological properties of soybean protein isolate gels containing emulsion droplets
2001
Food Hydrocolloids
K.-H Kim
J.M.S. Renkema
T. van Vliet
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Citations (89)
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