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Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase

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Keywords: Centrifugation; Dispersed phase crystallinity; Emulsion

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0268-005X(99)00011-9

Affiliations: Department of Food Science, University of Guelph, Guelph, Canada

Publication date: July 1, 1999

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