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Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics

Biopolymer GelEngineeringDigestion CharacteristicsBiotechnologyPhysicochemical StabilityProtein EngineeringFood EngineeringInterfacial PropertiesBiomolecular EngineeringEmulsion