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Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182817
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- Article