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Formulation and Stabilization of Concentrated Edible Oil-In-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals
doi 10.1021/acs.biomac.8b00233.s001
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American Chemical Society (ACS)
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