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pH-shifted potato protein/carboxymethyl chitosan-based water-in-oil-in-gel emulsions: physicochemical properties and controlled release

Authors: Xu Zhao, Huaijie Zhang, Kaili Wang et al.

Publication: Food Hydrocolloids

Published: Apr 1, 2027

Source: Crossref

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pH-shifted potato protein/carboxymethyl chitosan-based water-in-oil-in-gel emulsions: physicochemical properties and controlled release

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