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Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk.
Food Res Int. 2023 Nov;173(Pt 2):113455. doi: 10.1016/j.foodres.2023.113455. Epub 2023 Sep 11.
Food Res Int. 2023.
PMID: 37803781
Free article.
Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases.
Molet-Rodríguez A, Martín-Belloso O, Salvia-Trujillo L.
Molet-Rodríguez A, et al.
Molecules. 2021 Jan 9;26(2):312. doi: 10.3390/molecules26020312.
Molecules. 2021.
PMID: 33435343
Free PMC article.
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