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Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying

Food ChemistryFood ColloidMultilayer O/w EmulsionsIonic PolysaccharidesBiochemistryFood EngineeringFood ProcessingD-limonene RetentionFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences