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Physical, structural and thermal properties of emulsion film based on fish skin gelatin containing palm oil at different levels (25%, 50%, 75% and 100%, based on protein), were tested. Particle size distribution (d 32 and d 43 ) of film-forming emulsion (FFE) at all oil levels was similar after preparation (0 h) (p > 0.05) and slightly increased with increasing storage time, especially...
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