Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties-Reference-Cited by-同舟云学术

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Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties

Published:2024-10 Issue: Volume:456 Page:139938
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Jia,Tong Xiaohong,Cao Xinru,Peng Zeyu,Zheng Lexi,Dai Jingyi,Zhang Xiaokun,Cheng Jianjun,Wang Huan,Jiang Lianzhou

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference65 articles.

1. Nanomedicine for increasing the oral bioavailability of cancer treatments;Alessandro;Journal of Nanobiotechnology,2021

2. Pinto bean protein-based acid-induced cold-set gels as carriers for curcumin delivery: Fabrication and characterization;Aliabbasi;Food Hydrocolloids for Health,2021

3. Novel decorated nanostructured lipid carrier for simultaneous active targeting of three anti-cancer agents;Amin;Life Sciences,2021

4. Emulsions stabilized by gum Arabic: How diversity and interfacial networking Lead to Metastability;Atgie;Langmuir,2019

5. Combined confocal microscope and Brandaris 128 ultra-high-speed camera;Beekers;Ultrasound in Medicine & Biology,2019

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. Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order;Current Research in Food Science;2024

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