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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
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Insights in the structural hierarchy of statically crystallized palm oil
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Visualisation of microalgal lipid bodies through electron microscopy
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Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
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Typical emulsions as probiotic food carrier : effect of cell position on its viability
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Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers
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Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder
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Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)