Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of -ascorbic acid and α-tocopherol
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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5. Co-encapsulation of collagen peptide and astaxanthin in WG/OG/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors;Journal of Colloid and Interface Science;2023-12
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