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Regulation of whey protein emulsion gel's structure with pullulan to enhance astaxanthin bioaccessibility.

Carbohydr Polym

March 2025

College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China. Electronic address:

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