Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein–Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils

Title
Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein–Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 4, Pages 1051-1063
Publisher
American Chemical Society (ACS)
Online
2020-01-08
DOI
10.1021/acs.jafc.9b04957

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