Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions
Xinyan Bai, Wenhan Li, X.G. Qiao, Wenqing Zhu, Ying Hu, Laibing Sun, Marie‐Laure Fauconnier, Zhenjia Zheng, Yiteng Qiao
Topics & Concepts
Maillard reactionChemistryCurcuminCovalent bondEmulsionPolysaccharideCaseinZeta potentialSolubilityChromatographyOrganic chemistryChemical engineeringBiochemistryNanoparticleEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls