NaCl addition increased the stabilization ability of Pickering emulsion stabilized by tannic acid-crosslinked silver carp spine bone pepsin enzyme hydrolyzed gelatin nanoparticle conjugates
| Autor: | Wu, Wenjuan, Kan, Guangyi, Chen, Lijia, Wang, Xichang, Zhong, Jian |
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| Zdroj: | In Applied Food Research December 2024 4(2) |
| Databáze: | ScienceDirect |
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