Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
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Title
Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
Authors
Keywords
β-lactoglobulin, Desolvation, Crosslinking, Pickering high internal phase emulsions, Stability
Journal
FOOD HYDROCOLLOIDS
Volume 109, Issue -, Pages 106151
Publisher
Elsevier BV
Online
2020-07-03
DOI
10.1016/j.foodhyd.2020.106151
References
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