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Conghui Liu

University of Shanghai for Science and Technology

2

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The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.

2021 Journal of the Science of Food and Agriculture
- Conghui Liu
- Xin Wang
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Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate

2021 Food Hydrocolloids
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