Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods
Jiangnan Hu(Tianjin University of Science and Technology), Yuyu Zhang(Beijing Technology and Business University), Xinmei Sha(Purdue University West Lafayette), Rui Yang(Tianjin University of Science and Technology), Chang Liu(Northeast Agricultural University), Ku Li, Runxuan Chen(Tianjin University of Science and Technology), Hui Guo
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