Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability
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Published:2023-11
Issue:
Volume:173
Page:113197
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Lopez ChristelleORCID,
Rabesona Hanitra,
Novales Bruno,
Weber Magalie,
Anton Marc
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