HIGHLIGHTS
- who: Ruijie Liu and collaborators from the Department of Food Science, Rutgers University, Dudley Road, New Brunswick, NJ, USA have published the paper: Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: In this study, the rate of lipolysis was determined by monitoring the volume of 0.1 M sodium hydroxide solution.
- how: CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. The final scattering data were obtained . . .
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