Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery
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Title
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 350, Issue -, Pages 111504
Publisher
Elsevier BV
Online
2023-03-14
DOI
10.1016/j.jfoodeng.2023.111504
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