Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Authors
Keywords
High hydrostatic pressure, Whey protein isolate, Gel particle, Pickering emulsion gel, Curcumin
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