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The ability of nanoliposomes (NLs) to encapsulate β‐carotene synergistically improved via the potato starch (PS)/whey protein (WP) coating was investigated. The encapsulation efficiency of PS‐/WP‐coated NL (SP‐NL) increased to above 80% compared to that of NL, PS‐coated NL, and WP‐coated NL. It manifested that the ability of NL to encapsulate β‐carotene was significantly enhanced after coating with...