Food Bioprocess Technol
 2021
DOI: 10.1007/s11947-021-02640-z
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Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement

Pritha Dey
1
,
Kadharbasha Saleem
2
,
Mayur Bajaj
3
et al.
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Cited by 14 publications
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