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Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic

Liu Yang1, Xiaoli Qin1, Jianquan Kan1

  • 1College of Food Science, Southwest University, Chongqing 400700, China.

Nanomaterials (Basel, Switzerland)
|July 19, 2019
PubMed

Keywords:
modified starchoil-in-water nanoemulsionoxidative stabilityphysical stabilityprotein

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