Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-Ã -vis whey protein
KannamangalamVijayan, Umesh, Shah, Nirali Nitin, Muley, Abhijeet Bhimrao, Singhal, Rekha S.Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.110258
Date:
July, 2020
File:
PDF, 15.28 MB
2020