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High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou, Yannan Chen, Wentao Su, Haitao Wang, A. M. Abd El-Aty, and Mingqian Tan
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