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Showing 1 to 1 of 1 for “"Lactose crystallisation"”.
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Stabilisation of dehydrated nanoemulsions using sugar - protein matrices
… and (ii) compare the physicochemical properties, lactose crystallisation properties, microstructure, and lipid oxidation of spray dried nanoemulsions compared to spray dried conventional emulsions having different water and sugar contents. Nanoemulsions containing sunflower oil (10% w/w), β-casein …