Article Versions Notes

Liu Q, Chen T, Chen L, Zhao R, Ye X, Wang X, Wu D, Hu J. High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods. 2024; 13(9):1324. https://doi.org/10.3390/foods13091324

Liu, Qing, Tao Chen, Lihang Chen, Runan Zhao, Ximei Ye, Xinchuang Wang, Di Wu, and Jiangning Hu. 2024. "High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery" Foods 13, no. 9: 1324. https://doi.org/10.3390/foods13091324

Liu, Q., Chen, T., Chen, L., Zhao, R., Ye, X., Wang, X., Wu, D., & Hu, J. (2024). High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods, 13(9), 1324. https://doi.org/10.3390/foods13091324