Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
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Title
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
Authors
Keywords
Emulsion gels, Delivery systems, Functional ingredients, Structure, Stability, Digestion
Journal
Food Engineering Reviews
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-07-04
DOI
10.1007/s12393-019-09194-z
References
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