SC8670

458-37-7

The reserve liquid is recommended to be packaged and frozen to avoid repeated freezing and thawing (-20℃, 1 month); The diluted working liquid is recommended to be used and prepared immediately

 Zhen Zeng, Siqi Deng, Yang Liu, Cheng Li, Zhengfeng Fang, Bin Hu, Hong Chen, Caixia Wang, Saiyan Chen, Wenjuan Wu, Yuntao Liu. Targeting transportation of curcumin by soybean lipophilic protein nano emulsion: Improving its bioaccessibility and regulating intestinal microorganisms in mice. FOOD HYDROCOLLOIDS. (IF 11.5040)

 Fuyun Ji, Jingjing Xu, Huihui Liu, Dongliang Shao, Chuyan Wang, Yanyan Zhao, Shuizhong Luo, Xiyang Zhong, Zhi Zheng. Improved water solubility,antioxidant,and sustained-release properties of curcumin through the complexation with soy protein fibrils. LWT-FOOD SCIENCE AND TECHNOLOGY. (IF 6.0560)

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