Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin-Reference-Cited by-同舟云学术

Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin

Published:2021-01-22 Issue:4 Volume:69 Page:1318-1328
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tang Xiang-Yi¹,Wang Zhi-Ming¹²,Meng He-Cheng¹³⁴^ORCID,Lin Jia-Wei¹,Guo Xiao-Ming¹,Zhang Tao¹,Chen Hua-Lei¹,Lei Cai-Yu¹,Yu Shu-Juan¹³⁴^ORCID

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

2. Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China

3. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China

4. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou, Guangzhou 510640, China

Funder

State Administration of Foreign Experts Affairs

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Guangzhou Science and Technology Plan

Xinjiang Uygur Autonomous Region Science and Technology Department

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry