Improvement of curcumin loading properties and bioaccessibility of beta-lactoglobulin-hyaluronic acid nanocomplexes conjugated via ultrasound-assisted Maillard reaction

Autor: Song, Gongshuai, Jiang, Nengliang, Ge, Yangcheng, Li, Fang, Zhou, Like, Xiang, Taijiao, Wang, Danli, Yuan, Tinglan, Li, Ling, Luo, Zisheng, Gong, Jinyan

Publikováno v: In International Journal of Biological Macromolecules February 2025 288

Improvement of curcumin loading properties and bioaccessibility of beta-lactoglobulin-hyaluronic acid nanocomplexes conjugated via ultrasound-assisted Maillard reaction.

Autor: Song G; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Jiang N; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Ge Y; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Li F; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Zhou L; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Xiang T; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Wang D; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Yuan T; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Li L; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China., Luo Z; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China., Gong J; Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China. Electronic address: jygong@zust.edu.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec 11; Vol. 288, pp. 138710. Date of Electronic Publication: 2024 Dec 11.