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This page is a summary of: Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties, Current Research in Food Science, January 2023, Elsevier,
DOI: 10.1016/j.crfs.2023.100553.
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