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Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate

Qiaoli Zhao; Jinwei Li; Haili Qin; Rui Li; Kit Leong Cheong; Jianping Chen; Xiaofei Liu; Xuejing Jia; Bingbing Song; Zhuo Wang; Saiyi Zhong
Food Chemistry · Vol. 458 · pp. 140270 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume458
Pages140270
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140270
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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