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This work investigated the stabilization mechanisms of annatto seed oil emulsions, rich in δ-tocotrienol, by employing biopolymers such as gum arabic (GA), whey protein isolate (WPI), modified starch (Hi-Cap and SF), polyethylene glycol (PEG) and inulin as emulsifiers/stabilizers. The effects of emulsification by high-intensity ultrasound were evaluated and compared to emulsification by mechanical...
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