ArticleFood science & nutrition2024
Exploring the Nexus Between Emulsifier Characteristics and
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Molecular characteristics of emulsifiers such as their molecular weight (MW) and surface charge, not only affect the stability of the emulsion but also can have an impact on its capacity to either inhibit or promote microbial proliferation. These characteristics can affect the behavior of pathogens such as
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