Phosphorylated walnut protein isolate as a nanocarrier for enhanced water solubility and stability of curcumin-Reference-Cited by-同舟云学术

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Phosphorylated walnut protein isolate as a nanocarrier for enhanced water solubility and stability of curcumin

Published:2022-04-23 Issue:13 Volume:102 Page:5700-5710
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ling Min¹,Yan Chunjun¹,Huang Xuan¹,Xu Yanfei¹,He Changwei¹,Zhou Zheng¹^ORCID

Affiliation:

1. School of Food Science and Bioengineering Xihua University Chengdu PR China

Funder

National Natural Science Foundation of China

Xihua University

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11917

Reference60 articles.

1. The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models

2. Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

3. Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)

4. Walnut: past and future of genetic improvement

5. Exploration of walnut components and their association with health effects

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4. A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods;Food Reviews International;2024-06-03

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