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Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability,

Jia Cao1, Xiaohong Tong2, Xinru Cao1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food Chemistry
|June 13, 2024
PubMed

Keywords:
Digestion propertiesEmulsions delivery systemsPolysaccharideProteinStabilitypH

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