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Abstract
Lutein, as a bioactive substance, has the ability to decrease the risk of some chronic diseases, but the poor water solubility, chemical instability, and low bioaccessibility limit its wide application in foods. In this study, an emulsion‐based delivery system stabilized by chlorogenic acid (CA)–whey protein isolate (WPI)–dextran (DEX) ternary conjugates was prepared and vitamin E (VE) was...
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