Enhancement of curcumin water dispersibility and...

Food Research International 2016 / 09 Vol. 87

Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles

Huang, Xiaoxia, Huang, Xulin, Gong, Yushi, Xiao, Hang, McClements, David Julian, Hu, Kun
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Volume:
87
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.06.009
Date:
September, 2016
File:
PDF, 1.96 MB
english, 2016
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