Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles
Chenxing Du(Anhui Agricultural University), Zhi Zheng(Anhui Agricultural University), Dongdong Mu(Hefei University of Technology), Xingjiang Li(Hefei University of Technology), Shuizhong Luo(Hefei University of Technology), Shaotong Jiang(Anhui Agricultural University), Jingjing Xu(Hefei University of Technology)
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