Targeting transportation of curcumin by soybean lipophilic protein nano emulsion: Improving its bioaccessibility and regulating intestinal microorganisms in mice
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Author:
Zhen Zeng, Siqi Deng, Yang Liu, Cheng Li, Zhengfeng Fang, Bin Hu, Hong Chen, Caixia Wang, Saiyan Chen, Wenjuan Wu, Yuntao Liu
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FOOD HYDROCOLLOIDS
Improved water solubility,antioxidant,and sustained-release properties of curcumin through the complexation with soy protein fibrils
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Author:
Fuyun Ji, Jingjing Xu, Huihui Liu, Dongliang Shao, Chuyan Wang, Yanyan Zhao, Shuizhong Luo, Xiyang Zhong, Zhi Zheng
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LWT-FOOD SCIENCE AND TECHNOLOGY
Improved water solubility; antioxidant; and sustained-release properties of curcumin through the complexation with soy protein fibrils
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Author:
Fuyun Ji; Jingjing Xu; Huihui Liu; Dongliang Shao;
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LWT-FOOD SCIENCE AND TECHNOLOGY
Understanding molecular interaction between thermally modified β-lactoglobulin and curcumin by multi-spectroscopic techniques and molecular dynamics simulation
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Author:
Ru Zhao, Yingcong Lu, Ce Wang, Xiaoge Zhang, Abbas Khan, Cuina Wang
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COLLOIDS AND SURFACES B-BIOINTERFACES
Extrusion-based 3D printing of pickering high internal phase emulsions stabilized by flaxseed protein-sodium alginate complexes for encapsulating curcumin
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Author:
Yan Chen, Yu-Sheng Wang, Ying-Hui Li, Zi-Yan Li, Yun-Zhen Ma, Xiao-Yi Qin, Hai-Hua Chen
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS