Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil
Published 2021 View Full Article
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Title
Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil
Authors
Keywords
W/O/W multiple emulsion, Rice bran wax, Oleogelation, Stability, In vitro, digestion, Bioaccessibility
Journal
FOOD CHEMISTRY
Volume 358, Issue -, Pages 129856
Publisher
Elsevier BV
Online
2021-04-20
DOI
10.1016/j.foodchem.2021.129856
References
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