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This article has been cited by the following article(s):
Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods
Brian M. Degner, Cheryl Chung, Vicki Schlegel, Robert Hutkins and David Julian McClementsComprehensive Reviews in Food Science and Food Safety 13 (2) 98 (2014)
https://doi.org/10.1111/1541-4337.12050
Novel Technologies in Food Science
S. Drusch, M. Regier and M. BruhnNovel Technologies in Food Science 159 (2012)
https://doi.org/10.1007/978-1-4419-7880-6_7