Article Versions Notes

Yin Y, Luo D, Li L, Li X, Kang M, Shah BR, Wei X, Xu W. Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene. Foods. 2025; 14(1):98. https://doi.org/10.3390/foods14010098

Yin, Yongpeng, Denglin Luo, Lala Li, Xingguo Li, Mengyao Kang, Bakht Ramin Shah, Xianling Wei, and Wei Xu. 2025. "Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene" Foods 14, no. 1: 98. https://doi.org/10.3390/foods14010098

Yin, Y., Luo, D., Li, L., Li, X., Kang, M., Shah, B. R., Wei, X., & Xu, W. (2025). Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene. Foods, 14(1), 98. https://doi.org/10.3390/foods14010098