https://www.selleckchem.com/pr....oducts/ch5424802.htm
In comparison, lubrication of WE was less affected by the addition of WPI. These results show that different proteins affect the lubrication properties of emulsions stabilized with different emulsifiers in a different way. Our research also indicates that multicomponent systems are complex, and that control over the lubrication properties requires a better understanding of the contribution of individual components.In this work, we studied the influence of fatty acid chain length and crystallization temperature on the crystallization b
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