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Emulsion design to improve the delivery of functional lipophilic components.
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Emulsion design to improve the delivery of functional lipophilic components.
McClements DJ. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol. 2010; 1:241-69.
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PubMed
subject areas
Chemical Phenomena
Dietary Supplements
Emulsions
Food Technology
Food, Formulated
Food, Fortified
Hydrogels
Hydrophobic and Hydrophilic Interactions
Lipids
Nanotechnology
authors with profiles
David J McClements B.S., Ph.D.