Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application
Jingyi Yu, Qi Wang, Haizhi Zhang, Xinguang Qin, Haiming Chen, Harold Corke, Zhongze Hu, Gang Liu
Topics & Concepts
Pickering emulsionCurcuminChemistryMaillard reactionWhey proteinWhey protein isolateNanoparticleChemical engineeringFunctional foodSolubilityLactoseChromatographyFood scienceOrganic chemistryEmulsionBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications