The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene
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Title
The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 372, Issue -, Pages 131262
Publisher
Elsevier BV
Online
2021-09-30
DOI
10.1016/j.foodchem.2021.131262
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