Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction
Jiayan Lu, Ying Wang, Wenhui Cao, Yan Yan, Fengxian Guo, Jianlin Li, Weiwei Li, Weiwei Li
Topics & Concepts
EmulsionCurcuminChemistryThixotropySoy proteinParticle sizeChromatographyVolume fractionDigestion (alchemy)ViscosityFraction (chemistry)Chemical engineeringFood scienceMaterials scienceBiochemistryEngineeringComposite materialPhysical chemistryProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties