Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior-Reference-Cited by-同舟云学术

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Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

Published:2019-04 Issue: Volume:103 Page:94-100
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mohammadian Mehdi,Salami Maryam,Momen Shima,Alavi Farhad^ORCID,Emam-Djomeh Zahra^ORCID

Funder

University of Tehran

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi;Food Hydrocolloids,2018

2. Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin;Chang;Food Hydrocolloids,2017

3. Emulsions stabilised by whey protein microgel particles: Towards food-grade pickering emulsions;Destribats;Soft Matter,2014

4. Mechanism of formation of stable heat-induced β-lactoglobulin microgels;Donato;International Dairy Journal,2009

5. Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application;Esmaili;LWT-Food Science and Technology,2011

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