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β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions


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



DOI: 10.1016/j.colsurfa.2013.04.065


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Accession: 064418362

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