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Journal: Foods, 2023
Volume: 12
Number: 2898

Article: Effects of Octenyl-Succinylated Chitosan—Whey Protein Isolated on Emulsion Properties, Astaxanthin Solubility, Stability, and Bioaccessibility
Authors: by Lingyu Han, Ruiyi Zhai, Bing Hu, Jixin Yang, Yaoyao Li, Zhe Xu, Yueyue Meng and Tingting Li

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