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Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

Food ColloidChemical EngineeringEngineeringNatural PolymerGreen ChemistryOil-in-water EmulsionsInsoluble Soybean PolysaccharidesNovel NanoparticlesEmulsion