MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion.

Foods · 2022 · PMC8909414 · PMID 35267345

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a decreasing trendno p-value reported

As the shear rate became larger, the apparent viscosity of all emulsions showed a decreasing trend, which was typical of pseudoplastic fluids [ 20 ].

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