REMOVED: Oleosome interfacial engineering to enhance their functionality in foods

Saeed M. Ghazani; Erica Pensini; Jason Hargreaves; Analucia Mata; Burcu Guldiken; Alejandro G. Marangoni

Current Research in Food Science (Jan 2023)

REMOVED: Oleosome interfacial engineering to enhance their functionality in foods

Saeed M. Ghazani,
Erica Pensini,
Jason Hargreaves,
Analucia Mata,
Burcu Guldiken,
Alejandro G. Marangoni

Affiliations

Saeed M. Ghazani: Department of Food Science, University of Guelph, Guelph, Ontario, Canada
Erica Pensini: College of Engineering and Physical Sciences, University of Guelph, Guelph, Ontario, Canada
Jason Hargreaves: Botaneco, Calgary, Alberta, Canada
Analucia Mata: Botaneco, Calgary, Alberta, Canada
Burcu Guldiken: Botaneco, Calgary, Alberta, Canada
Alejandro G. Marangoni: Department of Food Science, University of Guelph, Guelph, Ontario, Canada; Corresponding author.

Journal volume & issue: Vol. 6
p. 100465

Abstract

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This article has been removed: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/policies/article-withdrawal).This article has been removed at the request of the authors due to unauthorized use of confidential data. Apologies are offered to the readers.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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