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Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules
Food Science and Technologynpj Science of Food

Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules

Y. Zheng, Y. Zi, et al.

This study reveals the remarkable impact of various Tween emulsifiers on the stabilization and efficiency of fish oil-encapsulated sodium alginate dispersions. Conducted by renowned researchers—including Yulu Zheng and Cuiping Shi—this research highlights the potential for boosting fish oil biopotency through innovative encapsulation techniques.... show more
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