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127 134 Katz, A. P., Manner, T., Furst, P., & Askanayi, J. (1996): The use of an intravenous fish oil emulsion enriched with omega/3 fatty acids in patient with cystic fibrosis
Medina, I., Tombo, I., Satue-Gracia, M.T., German, J.B. & Frankel, E. (2002): Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions. J. Agric. Fd Chem. , 50 , 2392
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Lorenzen, P. & Reimerdes, E. H. (1992): Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions. Nahrung , 36 , 595-599. Enzymatic dephosphorylation of
. Zorba , Ö. & Kurt , S. ( 2006 ): Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design . Meat Sci., 73 , 611 – 618 .
. Camerlo , A. , Buhlmann-Popa , A. , Vebert-Nardin , C. , Rossi , R.M. & Fortunato , G. ( 2014 ): Environmetally controlled emulsion electrospinning for the encapsulation of temperature-sensitive compounds . J. Mater. Sci. , 49
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, R. ( 2006 ): Rheology essentials of cosmetic and food emulsions . Berlin : Springer . 180 pages. Ciron , C.I.E. , Gee , V
-in-water emulsions prepared with hen egg yolk . Innov. Fd Sci. Emerg. Technol. , 2 , 9 – 21 . B artolome , B. , E strella , I. & H ernandez , M.T. ( 2000 ): Interaction of low molecular weight phenolics
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