Article ; Online: Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility.
Food chemistry: X
2024 Volume 21, Page(s) 101186
Abstract: Pickering emulsions prepared from protein-polysaccharide complexes have attracted increasing attention. In this study, whey protein isolates (WPI) were modified with oligochitosan using transglutaminase (TGase)-type to fabricate Pickering emulsions, and ... ...
Abstract | Pickering emulsions prepared from protein-polysaccharide complexes have attracted increasing attention. In this study, whey protein isolates (WPI) were modified with oligochitosan using transglutaminase (TGase)-type to fabricate Pickering emulsions, and loaded with curcumin. The curcumin/protein ratio of 1:25 and oil phase fraction ( |
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Language | English |
Publishing date | 2024-02-04 |
Publishing country | Netherlands |
Document type | Journal Article |
ISSN | 2590-1575 |
ISSN (online) | 2590-1575 |
DOI | 10.1016/j.fochx.2024.101186 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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