Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior
Liwei Zhao, Taijiao Xiang, Jiaoyu Wang, Ziming Xu, Danli Wang, Tinglan Yuan, Ling Li, Haina Yuan, Gongshuai Song, Mengna Zhang, Jinyan Gong
Topics & Concepts
EmulsionCurcuminChemistryCharacterization (materials science)Beta-lactoglobulinChemical engineeringWhey proteinChromatographyMaterials scienceOrganic chemistryNanotechnologyBiochemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis