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Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: stabilization mechanism, rheological properties, and stability of emulsions. Journal of the Science of Food and Agriculture 94(15): 3241-3247, 2014
β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 433: 77-87, 2013
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Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloids 19(1): 83-91, 2005
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Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin. Colloids and Surfaces A: Physicochemical and Engineering Aspects 287(1-3): 59-67, 2006
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