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Food Chemistry|November 13, 2025
Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cellsQingchun Zhang, Hao Zhu, Rui Wang, et al.Food Research International (Ottawa, Ont.)|August 8, 2022
Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurtFelipe Rocha, Clara Suprani Marques, Lucas Silva de Sousa, et al.Pageof 2