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In this work, the effect of egg white protein (EWP) concentration on linoeic acid (LA) binding capacity and particle size of heat-induced EWP nanovehicles (EWPn) was studied. Two heat treatment were applied at the following conditions: i) 80 °C, 10 min, pH 10.8, varying protein concentration between 0.85 and 3.41 % wt. and ii) 80 °C, 5 min, pH 11.4, varying protein concentration between 0.85 and 4...
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