Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin
Bao Zhang, Ran Meng, Xiaolong Li, Wenjie Liu, Jieshun Cheng, Wu Wang
Topics & Concepts
EmulsionPickering emulsionCurcuminChemistryRheologyChemical engineeringCovalent bondDextrinCarrageenanChromatographyMaterials sciencePolymer chemistryOrganic chemistryComposite materialFood scienceBiochemistryEngineeringStarchProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications