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Effects of heat treatment on the characteristics of low-molecular-weight oyster peptides (LOPs) W1/O/W2 double emulsions: Physicochemical, interfacial, and rheological properties

Authors Xiaolin Guo, Wanqi Chen, Wenhong Cao, Haisheng Lin, Zhongqin Chen, Jialong Gao, Guoping Zhu, Mingtang Tan, Ming Cheng, Huina Zheng
DOI 10.1016/j.foodchem.2026.149389
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