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Nature Communications|April 28, 2017
Efficient self-emulsification via cooling-heating cyclesSlavka Tcholakova, Zhulieta Valkova, Diana Cholakova, et al.Food Chemistry|February 18, 2020
Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponinsSonya Tsibranska, Slavka Tcholakova, Konstantin Golemanov, et al.Pageof 4