Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein–polysaccharide–tea saponin complex nanoparticles-Reference-Cited by-同舟云学术

Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein–polysaccharide–tea saponin complex nanoparticles

Published:2021 Issue:3 Volume:12 Page:1192-1206
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wei Yang¹²³⁴⁵,Wang Chao¹²³⁴,Liu Xin¹²³⁴,Liao Wenyan¹²³⁴,Zhang Liang¹²³⁴,Chen Shuai¹²³⁴,Liu Jinfang¹²³⁴,Mao Like¹²³⁴,Yuan Fang¹²³⁴^ORCID,Gao Yanxiang¹²³⁴^ORCID

Affiliation:

1. College of Food Science & Nutritional Engineering

2. China Agricultural University

3. Beijing

4. P. R. China

5. Food Colloids and Processing Group

Abstract

Microfluidization (50–150 MPa) and thermal treatment (45–85 °C) were applied to modulate the stability, molecular interaction and microstructure of zein–proplyene glycol alginate (PGA)–tea saponin (TS) complex nanoparticles for delivery of curcumin.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02283G

Reference50 articles.

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