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Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility

Food ChemistryFood ColloidWhey ProteinEngineeringBiochemistryNatural SciencesEnhanced Physicochemical StabilityBiochemical EngineeringBiotechnologyLycopene-loaded EmulsionsProtein EngineeringBiomolecular EngineeringEmulsion