Curcumin-protein complexes: Technological and biological functionalities-Reference-Cited by-同舟云学术

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Curcumin-protein complexes: Technological and biological functionalities

Published:2024-03 Issue: Volume:145 Page:104372
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Mohammadian Mehdi,Salami Maryam,Assadpour Elham,Jafari Seid Mahdi^ORCID

Publisher

Elsevier BV

Reference105 articles.

1. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems;Abaee;Trends in Food Science & Technology,2017

2. Fabrication of amorphous curcumin nanosuspensions using β-lactoglobulin to enhance solubility, stability, and bioavailability;Aditya;Colloids and Surfaces B: Biointerfaces,2015

3. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein;Alavi;Food Hydrocolloids,2019

4. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility;Araiza-Calahorra;Trends in Food Science & Technology,2018

5. Electrospray production of curcumin-walnut protein nanoparticles;Asadi;Food Biophysics,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Probabilistic Modelling of the Food Matrix Effects on Curcuminoid’s In Vitro Oral Bioaccessibility;Foods;2024-07-16

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