Emulsion gels with different proteins at the interface: Structures and delivery functionality
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Title
Emulsion gels with different proteins at the interface: Structures and delivery functionality
Authors
Keywords
Emulsion gel, Interface, Protein, Structure, β-carotene, Simulated digestion
Journal
FOOD HYDROCOLLOIDS
Volume 116, Issue -, Pages 106637
Publisher
Elsevier BV
Online
2021-02-01
DOI
10.1016/j.foodhyd.2021.106637
References
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