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Effects of crosslinking strategies on the structure and properties of whey protein isolate–sodium alginate oleogels: Schiff base, calcium ionic, and dual-crosslinking

Authors: Yang Li, Shijie Zheng, Qinbo Jiang et al.

Publication: Food Hydrocolloids

Published: Mar 1, 2027

Source: Crossref

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Effects of crosslinking strategies on the structure and properties of whey protein isolate–sodium alginate oleogels: Schiff base, calcium ionic, and dual-crosslinking

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