摘要 : © 2023 Elsevier LtdThe aim of this work was to assess the potential of nanoemulsions stabilized by mixed soy protein with multi-conformation as curcumin carrier, and the influence of oil volume fraction on stability and gastrointe... 展开
作者 | Lu J. Wang Y. Cao W. Li J. Li W. Yan Y. Guo F. |
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作者单位 | |
期刊名称 | 《Food Chemistry》 |
页码/总页数 | 1.1-1.9 / 9 |
语种/中图分类号 | 英语 / TS201 |
关键词 | Curcumin Digestion Emulsion Soy protein Stability |
DOI | 10.1016/j.foodchem.2023.138215 |
馆藏号 | TS-083 |