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A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and

Chi Yan1, David Julian McClements2, Liqiang Zou1

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. zouliqiang2010@163.com liuwei@ncu.edu.cn.

Food & Function
|August 13, 2019
PubMed

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