Olive oil emulsions stabilized by pea protein-alginate conjugates and lecithin as potential delivery system of vitamin D3

International Journal of Biological Macromolecules 2026

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Authors: Surangna Jain, Qixin Zhong

DOI: 10.1016/j.ijbiomac.2026.150319

Cited by: 3

References: 57

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food Chemistry and Fat Analysis

References 57