Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility
Qing Guo(China Agricultural University), Yanxiang Gao(China Agricultural University), Xin Shu(Chinese PLA General Hospital), Shuai Chen(China Agricultural University), Jiaqi Su(Fujian Medical University), Yuying Hu(University of Massachusetts Amherst), Eric A. Decker(University of Massachusetts Boston)
Cited by 80
Related Papers
Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging
|Food Chemistry|2021|184
Novel γ-cyclodextrin-metal–organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties
|Food Chemistry|2021|140
Recent advances in carrageenan-based films for food packaging applications
|Frontiers in Nutrition|2022|128
Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin
|Food Hydrocolloids|2020|127
Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH
|Food Hydrocolloids|2020|116