Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro-Reference-Cited by-同舟云学术

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Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro

Published:2024-12 Issue: Volume:159 Page:106037
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ge Zhiwen,Wang Dan,Dong Mingsheng,Zhao Wenting,Wang Pan,Qin Peiyou,Zhao Xiaoyan

Funder

Beijing Academy of Food Sciences

MOFET Institute

Beijing Academy of Quantum Information Sciences

Beijing Academy of Agricultural and Forestry Sciences

Marathon

Publisher

Elsevier BV

Reference40 articles.

1. Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin;Acevedo-Fani;Food Hydrocolloids,2021

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

3. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability;Barbé;Food Chemistry,2014

4. Polymeric nanoparticle-encapsulated curcumin ("nanocurcumin"): A novel strategy for human cancer therapy;Bisht;Journal of Nanobiotechnology,2007

5. Time dependent rheological characterization of buttermilk at 5°C;Butler;Journal of Food Engineering,1995

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