A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties-Reference-Cited by-同舟云学术

A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties

Published:2022-08 Issue: Volume:646 Page:129003
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Chen Hai-Hua,Jiang Hui,Chen Yan,Qu Yun-Peng,Wang Yu-Sheng

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference40 articles.

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3. Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein–polysaccharide–tea saponin complex nanoparticles;Wei;Food Funct.,2021

4. Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion;Su;Food Hydrocoll.,2020

5. Fabrication of resveratrol-loaded whey protein–dextran colloidal complex for the stabilization and delivery of β-carotene emulsions;Yi;J. Agric. Food Chem.,2018

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