Comparison of protein hydrolysates against their native counterparts in terms of structural and antioxidant properties, and when used as emulsifiers for curcumin nanoemulsions-Reference-Cited by-同舟云学术

Comparison of protein hydrolysates against their native counterparts in terms of structural and antioxidant properties, and when used as emulsifiers for curcumin nanoemulsions

Published:2020 Issue:11 Volume:11 Page:10205-10218
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jin Hua¹²³⁴,Liu Chang¹²³⁴,Zhang Shenyi¹²³⁴,Guo Zhuanzhuan¹²³⁴,Li Jishu¹²³⁴,Zhao Qingshan⁵²³⁴,Zhang Yan⁶⁷⁸,Xu Jing¹²³⁴^ORCID

Affiliation:

1. College of Art and Science

2. Northeast Agricultural University

3. Harbin 150030

4. China

5. Laboratory Management Office

6. Coastal Research and Extension Center

7. Mississippi State University

8. USA

Abstract

The stability and in vitro digestion of nanoemulsions stabilized by natural protein hydrolysates (PPI, SPI and WPI) are discussed.

Funder

National Natural Science Foundation of China

Northeast Agricultural University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01830A

Reference51 articles.

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4. Optimization of palm oil in water nano-emulsion with curcumin using microfluidizer and response surface methodology

5. Preparation and characterization of nanoemulsion encapsulating curcumin

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