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Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin.
Foods. 2023 Aug 24;12(17):3183. doi: 10.3390/foods12173183.
Foods. 2023.
PMID: 37685117
Free PMC article.
Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review.
Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H.
Xu Y, et al.
Foods. 2023 Jul 14;12(14):2703. doi: 10.3390/foods12142703.
Foods. 2023.
PMID: 37509795
Free PMC article.
Review.
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High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability.
Zhang J, Zhao S, Li L, Kong B, Liu H.
Zhang J, et al.
Foods. 2023 Mar 28;12(7):1433. doi: 10.3390/foods12071433.
Foods. 2023.
PMID: 37048254
Free PMC article.
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