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Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties

Crossref DOI link: https://doi.org/10.1007/s11483-025-09937-y

Published Online: 2025-02-10

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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