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Application of multi-component biopolymer layers to improve the freeze–thaw stability of oil-in-water emulsions: β-Lactoglobulin–ι-carrageenan–gelatin

Biopolymer GelEngineeringPolymer ScienceFreeze–thaw StabilityBiopolymersOil-in-water EmulsionsMulti-component Biopolymer LayersBiophysicsBiomolecular EngineeringEmulsion