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Double interface formulation for improved α‐tocopherol stabilisation in dehydration of emulsions |
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| Authors: | Yankun Zhou Yrjö H Roos |
| Affiliation: | Food Technology, School of Food and Nutritional Sciences, University College Cork, , Cork, Ireland |
| Abstract: | |
| Keywords: | layer‐by‐layer emulsions freezing and freeze‐drying SPI and WPI ι ‐carrageenan trehalose α ‐tocopherol |