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    E2 protein nanocage as a pickering emulsifier and its applications by Sarker, Mridul

    Published 2018
    “…The increase in oil fraction in the emulsion composition results in the formation of gel-like structure. The rheological analysis of Pickering emulsion and gel-like structure confirmed the higher mechanical strength, long-term stability and elasticity of the gel-like structure compared to the emulsion. …”
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    Thesis