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Physicochemical stability and controlled release of vitamin D3-loaded emulsions stabilised by whey protein

Farzaneh Kouravand1, Fakhri Shahidi1, Milad Fathi2

  • 1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.

Journal of Microencapsulation
|November 20, 2024
PubMed
Abstract

Keywords:
Basil seed gummaillard reactionvitamin D3whey protein

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