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Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying

BiomanufacturingSpray DryingEngineeringBiochemistryPisum SativumBiotechnologyMicro-encapsulationLipophilic IngredientsFood EngineeringBiomolecular EngineeringEmulsion