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Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization.
Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes.