Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Wo-Qi Cai"'
Autor:
Wo-Qi Cai, Xuanling Liu, Wenting Chen, Zijie Huang, Chendong Li, Xianru Huang, Corke Harold, Bao-Lian Su, Bo-Bo Zhang, Qiong-Qiong Yang
Publikováno v:
Food Chemistry. 413
This work aims to advance the understanding of the synergistic mechanism of lecithin and polymers (alginate, CMC, and PVP) in stabilizing curcumin, with a major focus on understanding the nanocomplex formation process and the main binding energy betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62adcfb157a24befd52128e7922233cb
https://doi.org/10.1016/j.foodchem.2023.135634
https://doi.org/10.1016/j.foodchem.2023.135634
Autor:
Qiong-Qiong Yang, Wo-Qi Cai, Zhi-Xuan Wang, Yu Li, Yu Zhang, Xiaoling Lin, Bao-Lian Su, Harold Corke, Bo-Bo Zhang
Publikováno v:
LWT - Food Science and Technology. 175
Low stability and bioaccessibility are two unfavourable features that limit the application of many hydrophobic compounds. In this study, lecithin was complexed with polyvinylpyrrolidone K30 (PVPK30) to enhance the stability and bioaccessibility of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea33aea5553149baf8333f39f32f51e7
https://researchportal.unamur.be/en/publications/6feaf2eb-64ee-40e9-85c1-052c9c3cc7b8
https://researchportal.unamur.be/en/publications/6feaf2eb-64ee-40e9-85c1-052c9c3cc7b8