Encapsulation of curcumin in soluble soybean polysaccharide‐coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility-Reference-Cited by-同舟云学术

Encapsulation of curcumin in soluble soybean polysaccharide‐coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility

Published:2022-03-24 Issue:12 Volume:102 Page:5121-5131
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Guo Siyan¹,Zhao Yanyan¹,Luo Shuizhong¹,Mu Dongdong¹^ORCID,Li Xingjiang¹,Zhong Xiyang¹,Jiang Shaotong¹,Zheng Zhi¹^ORCID

Affiliation:

1. School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China

Funder

Fundamental Research Funds for the Central Universities

National Key Research and Development Program of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11862

Reference51 articles.

1. Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality

2. Foaming Properties of Wheat Gliadin