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Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration

Henan Zou1, Ning Zhao1, Sihui Li1

  • 1School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.

International Journal of Biological Macromolecules
|June 30, 2020
PubMed

Keywords:
Emulsion stabilityLecithinOil-in-water emulsion

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