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在“
Elsevier电子期刊
”中,
命中:
1
条,耗时:0.1189421 秒
1.
Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions
作者:
Mathieu Balcaen
;
Mathieu.Balcaen@UGent.be"
class
="auth_
mail
"
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="E-
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the
corresponding
author
;
Lien
Vermeir
Lien.Vermeir@UGent.be"
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="auth_
mail
"
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="E-
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the
corresponding
author
;
Arnout Declerck
Arnout.Declerck@UGent.be"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
;
Paul Van der Meeren
Paul.VanderMeeren@UGent.be"
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="auth_
mail
"
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the
corresponding
author
关键词:
Double emulsion
;
PFG-NMR
;
Internal water phase gelation
;
Osmotic effects
;
CPMG
;
Whey protein isolate
刊名:Food Hydrocolloids
出版年:2016
1
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2016年(1)
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