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Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions

Ziyun Liu1, Kaiwen Zheng1, Ruizhe Yan1

  • 1College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.

Food Chemistry
|May 31, 2024
PubMed

Keywords:
CurcuminHigh-methoxyl pectinInteractionOat protein isolatePickering emulsion

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