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Food & Function|August 4, 2022
Complexation of curcumin with cyclodextrins adjusts its binding to plasma proteinsYao Hu, Chaojun Guo, Qianzhu Lin, et al.
Critical Reviews in Food Science and Nutrition|September 13, 2023
Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogelsWenbo Miao, Han Jiang, Xiaojing Li, et al.
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