Published in
Elsevier, Food Research International, (105), p. 913-919
DOI: 10.1016/j.foodres.2017.12.019
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Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers
Journal article published in 2018 by
Cheryl Chung,
Alexander Sher,
Philippe Rousset,
David Julian McClements 
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