Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils

Autor:	Fuyun Ji, Jingjing Xu, Huihui Liu, Dongliang Shao, Chuyan Wang, Yanyan Zhao, Shuizhong Luo, Xiyang Zhong, Zhi Zheng
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	LWT. 180:114723
ISSN:	0023-6438
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::44f50069803192cec9519d0fed83b923 https://doi.org/10.1016/j.lwt.2023.114723 Zobrazit plný text záznamu Full Text from ScienceDirect