Development and Characterization of a High Internal Phase Pickering Emulsion Stabilized by Whey Protein-based Nanoparticles with Excellent Antioxidant Activity for 3D Printing
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Data is a figure of droplet size of 3D printed HIPPEs stabilized by PWP, PWP-Cur and PWP-Cur-PC nanoparticles with different PC concentrations (0.5, 1, 2, 5 and 10 mg/mL) during storage at 4 ℃ for 7days
