Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)

Overview of attention for article published in Frontiers in Nutrition, November 2021

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Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs) https://t.co/jYoZRJvl8v https://t.co/A2WnSI5HTQ

10 Dec 2021

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New Research: Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs): To form a stable emulsion system, the water-soluble proteins (WSPs) of Sipunculus nudus were prepared… https://t.co

28 Nov 2021

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