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D. Guzey, H. J. Kim and D. J. McClements, “Factors Influencing the Production of O/W Emulsions Stabilized by β-Lactoglobulin-Pectin Membranes,” Food Hydrocolloids, Vol. 18, 2005, pp. 967-975. doi:10.1016/j.foodhyd.2004.04.001

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