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The influence of lyophilisation on the stability and structural properties of egg yolk granules and prepared emulsion2025 Food Hydrocolloids article Agricultural and Biological Sciences Proteins in Food Systems Open access
Beatrice Mofoluwaso Fasogbon, Baohu Wu, Theresia Heiden‐Hecht, Olaf Holderer, Stephan Förster, Ronald Gebhardt
4citations
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