Stability, Microstructure, and Rheological Properties of CaCO<sub>3</sub> S/O/W Calcium-Lipid Emulsions.

Foods · 2021 · PMC8468493 · PMID 34574326

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showed a trendno p-value reported

When the NaCas was 2 wt%, due to the low protein particle concentration and the free flow of water molecules was more when in contact with the probe of friction contact, the S/O/W emulsions showed a trend of decrease under low shear stress.

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