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This review summarises knowledge on microalgae–microplastic interactions, with a focus on their potential for bioremediation of microplastics and also sustainable conservation of the environment.
Food structure and its effect on deformation behaviour and sensory perception is still a challenge in food science. Small-Amplitude Oscillatory Shear (SAOS) is a common method for the determination of the linear viscoelastic properties and stability of food materials, but it is not applicable to large deformations, suc...
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