Utilization of biopolymers to stabilize curcumin...

Food Hydrocolloids 2020 / 10 Vol. 107

Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic

Peng, Shengfeng, Zhou, Lei, Cai, Qizhen, Zou, Liqiang, Liu, Chengmei, Liu, Wei, McClements, David Julian
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Volume:
107
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105963
Date:
October, 2020
File:
PDF, 2.21 MB
2020
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