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1. Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
2. Development of Alginate–Pullulan Capsules for Targeted Delivery of Herbal Dietary Supplements in Functional Fermented Milk Products
3. Optimization of encapsulation parameters for sodium alginate capsules: A study on the effect of temperature and gear pump rotation speed on capsule production and quality
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