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High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

Food ChemistryMaterials ScienceFood ColloidEngineeringPolymer ScienceMicro-encapsulationFood EngineeringHigh Internal PhaseInterfacial PropertiesBiomolecular EngineeringEmulsionHealth Sciences