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Review for "Desalted duck egg white nanogels combined with κ‐carrageenan as stabilisers for food‐grade Pickering emulsion"
Review for "Desalted duck egg white nanogels combined with κ‐carrageenan as stabilisers for food‐grade Pickering emulsion"
2021
Rana Mustafa
Keywords:
Egg white
Pickering emulsion
Chemistry
κ carrageenan
food grade
Food science
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