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Pickering emulsions stabilized by rice bran protein particles-glycyrrhizic acid complexes: structural

Lang Cai1, Rui Wang1, Yufei Li1

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China.

Food Chemistry
|September 5, 2026
PubMed

Keywords:
CurcuminDeliveryGlycyrrhizic acidPickering emulsionRice bran protein

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