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    Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion

    Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion by Jingyun Zhao, Xiaohan Guo, Ze Chen, Yalei Dai, Hongshan Liang, Qianchun Deng, Shugang Li, Bin Zhou

    Published 2022-09-01
    Subjects: “…Salted duck egg white…”
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