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Anisotropic particles exhibited unique interfacial properties, but only limited types of these particles are available for the food industry. Protein fibrils as anisotropic particles were surface active and expected to function in food systems. For this purpose, we utilize dialyzed and lyophilized β-lactoglobulin (β-Lg) fibrils to fabricate stable oil-in-water Pickering emulsions at different fibrils...
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