High-intensity ultrasound-modified Jerusalem artichoke leaf protein for stabilizing corn oi-in-water emulsion and Enhacing curcumin delivery
Dongjie Huang, Rili Hao, Wenyuan Zhang, Yiyan Liu, Xinru Lin, Weixuan Song, Yang Jiang, Dongxiao Sun‐Waterhouse, Dapeng Li
Topics & Concepts
ChemistryEmulsionCurcuminFood scienceAqueous solutionSolubilityCorn oilDepolymerizationOrganic chemistryBiochemistryProteins in Food SystemsMicrobial Metabolites in Food BiotechnologyAntioxidant Activity and Oxidative Stress