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S. R. Euston and R. L. Hirst, “The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-inWater Emulsions and in a Model Food System,” Journal of Food Science, Vol. 65, No. 6, 2000, pp. 934-940. doi:10.1111/j.1365-2621.2000.tb09396.x

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