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Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability
- Shi, Aimin, Li, Dong, Wang, Li Ming, Li, Bingzheng, Adhikari, Benu
Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
- Wang, Bo, Wang, Li, Li, Dong, Adhikari, Benu, Shi, John
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