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Hydrogel microspheres for stabilization of an antioxidant enzyme: Effect of emulsion cross-linking of a dual polysaccharide system on the protection of enzyme activity

Biopolymer GelBiomanufacturingBiochemistryMicro-encapsulationHydrogel MicrospheresEnzyme ActivityEmulsion Cross-linkingBiomolecular EngineeringEmulsion