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Physical and Oxidative Stability of Cod Liver Oil-in-Water Emulsions Stabilized with Whey Protein/K-Carrageenan Complexes

Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by Multilayer Membranes Consisting of β-Lactoglobulin, ι-Carrageenan and Gelatin

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