Food Funct.
 2024
DOI: 10.1039/d3fo05219b
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Pickering emulsion emulsified using novel cellulose nanofibers significantly lowers the lipid release rate and cellular absorption

Yin-Liang Kuo,
Yu-Jou Chou,
Jing-Yu Hu
et al.

Abstract: A Pickering emulsion is an emulsion system stabilized by solid particles and represents a promising candidate for emulsifying lipids.

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