Curcumin‐loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation-Reference-Cited by-同舟云学术

Curcumin‐loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation

Published:2022-10-03 Issue:11 Volume:87 Page:4930-4944
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mirmohammad Meiguni Maryam Sadat¹,Salami Maryam¹^ORCID,Rezaei Karamatollah¹^ORCID,Ghaffari Seyed‐Behnam²,Aliyari Mohammad Amin¹,Emam‐Djomeh Zahra¹^ORCID,Barazandegan Yasmin³,Gruen Ingolf³^ORCID

Affiliation:

1. Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources University of Tehran Karaj Campus Karaj Iran

2. School of Chemical Engineering, College of Engineering University of Tehran Tehran Iran

3. Food Science Program, Division of Food Systems & Bioengineering University of Missouri Columbia Missouri USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16341

Reference48 articles.

1. Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum

2. Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

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