Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin-Reference-Cited by-同舟云学术

Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin

Published:2024-01 Issue: Volume:146 Page:109305
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Tianfu,Wang Zhongjiang^ORCID,Sun Fuwei,Liu Haotian,Liu Jun,Guo Zengwang,Zhou Linyi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference101 articles.

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4. Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method;Cai;Food Chemistry,2022

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