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The influence of calcium ions and chelating agents on the thermal stability of model nutritional beverages was examined. Oil-in-water emulsions (6.94% (w/v) soybean oil, 0.35% (w/v) WPI, 0.02% (w/v) sodium azide, 20mM Tris buffer, 0–10mM CaCl 2 , and 0–40mM EDTA or citrate, pH 7.0) were stored at temperatures between 30 and 120°C for 15min. The particle size, particle charge, creaming stability,...
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