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	<title>Pickering emulsion stability &#8211; BIOENGINEER.ORG</title>
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	<title>Pickering emulsion stability &#8211; BIOENGINEER.ORG</title>
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		<title>Optical Tweezers Probe Whey-Chitosan Emulsion Stability</title>
		<link>https://bioengineer.org/optical-tweezers-probe-whey-chitosan-emulsion-stability/</link>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 19 Aug 2025 12:30:28 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Biopolymer interactions]]></category>
		<category><![CDATA[Optical tweezers in food science]]></category>
		<category><![CDATA[Pickering emulsion stability]]></category>
		<category><![CDATA[Sustainable food preservation]]></category>
		<category><![CDATA[Whey protein-chitosan emulsions]]></category>
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					<description><![CDATA[In a groundbreaking study that could revolutionize food science and biotechnology, researchers have employed optical tweezers to delve deeply into the storage stability of Pickering emulsions stabilized by whey protein and chitosan. These findings not only pave the way for enhanced shelf life and functional properties in food products but also provide unprecedented insights into [&#8230;]]]></description>
		
		
		
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