PH sensitive double-layered emulsions stabilized by bacterial cellulose nanofibers/soy protein isolate/chitosan complex enhanced the bioaccessibility of curcumin: In vitro study
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Title
PH sensitive double-layered emulsions stabilized by bacterial cellulose nanofibers/soy protein isolate/chitosan complex enhanced the bioaccessibility of curcumin: In vitro study
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 402, Issue -, Pages 134262
Publisher
Elsevier BV
Online
2022-09-15
DOI
10.1016/j.foodchem.2022.134262
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