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Potential application of nanovesicles (niosomes and liposomes) for fortification of functional beverages with Isoleucine-Proline-Proline: A comparative study with central composite design approach

Food ChemistryNanomedicineFunctional BeveragesLipid PreparationFunctional PropertyPotential ApplicationFood EngineeringPharmacologyComparative StudyProtein NanoparticlesBioavailabilityHealth Sciences