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Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility

Author:

Xiaolin Wu,Na Xu,Ce Cheng,David Julian McClements,Xing Chen,Liqiang Zou,Wei Liu

Publication:

Food Hydrocolloids

Publisher:

Elsevier

Date:

February 2022

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