Application of <scp> <i>γ</i> ‐cyclodextrin </scp> ‐lysozyme as host materials for encapsulation of curcumin: characterization, stability, and controlled release properties-Reference-Cited by-同舟云学术

Application of γ ‐cyclodextrin ‐lysozyme as host materials for encapsulation of curcumin: characterization, stability, and controlled release properties

Published:2022-06-04 Issue:13 Volume:102 Page:5925-5934
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wen Hedi¹,Zhang Deju²^ORCID,Liu Jingbo¹,Shang Xiaomin¹,Liu Xuanting¹,Du Zhiyang¹,Zhang Ting¹^ORCID

Affiliation:

1. Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering Jilin University Changchun China

2. Food and Nutritional Sciences, School of Biological Sciences The University of Hong Kong Pokfulam Road Hong Kong

Funder

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11943

Reference48 articles.

1. Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: solubility, chemical and photochemical stability

2. Encapsulation of curcumin in cyclodextrin-metal organic frameworks: Dissociation of loaded CD-MOFs enhances stability of curcumin

3. Study on the Supramolecular Interaction of Curcumin and β-cyclodextrin by Spectrophotometry and Its Analytical Application

4. Effect of operating parameters on the physical and chemical stability of an oil gelled‐in‐water emulsified curcumin delivery system

5. Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

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