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August 1, 2026Food Chemistry AdvancesOpen Access

Microencapsulation of Clove and Tamarind Extract using Xanthan gum and Whey Protein Isolate: Physicochemical, Structural, and Storage Stability Characterization

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Authors

YIYetunde Mary IranloyeOMOmoha Grace MgboOFOpeyemi Racheal Faloye

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Iranloye et al. (2026) studied this question.

synapsesocial.com/papers/6a948495f3e265330cc5295ahttps://doi.org/10.1016/j.focha.2026.101385
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