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2. Rheological properties of low fat mayonnaise with different levels of modified wheat bran;Aslanzadeh;Journal of Food Biosciences and Technology,2012
3. Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions;Aybar;Insects,2023
4. Protein-polysaccharide interactions for stabilization of food emulsions;Benichou;Journal of Dispersion Science and Technology,2002
5. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch;Bortnowska;Carbohydrate Polymers,2014