Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin
Yue Pan, Lu Liu, Jiayu Li, Bin Zhu, Xiaodong Li, Jinju Cheng, Muhammad Muneeb, Kouadio Jean Eric‐Parfait Kouamé, Xin Jiang, Xin Jiang
Topics & Concepts
CurcuminFood scienceWhey protein isolateChemistryWhey proteinLecithinProtein isolateSoy proteinChromatographyBiochemistryProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes