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Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues

Food ColloidBiomanufacturingEngineeringRoast Beef FlavorBiotechnologyPlant-based Meat AnaloguesFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences