pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability
Yuexi Wang, Li Zhang, Peng Wang, Xinglian Xu, Guanghong Zhou
Topics & Concepts
CurcuminChemistryEgg whiteAntioxidantThermal stabilityDispersityAqueous solutionFluorescenceSolubilityNanoparticleQuenching (fluorescence)Nuclear chemistryChromatographyChemical engineeringFood scienceBiochemistryOrganic chemistryEngineeringPhysicsQuantum mechanicsProteins in Food SystemsCurcumin's Biomedical ApplicationsMicroencapsulation and Drying Processes