Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin
Pengren Zou, Fei Hu, Fan Zhang, Kiran Thakur, Mohammad Rizwan Khan, Rosa Busquets, Jian‐Guo Zhang, Zhao‐Jun Wei
Topics & Concepts
CurcuminBioavailabilityChemistryBranCelluloseZeta potentialGlutenFood scienceChemical engineeringNanoparticleBiochemistryOrganic chemistryBioinformaticsEngineeringBiologyRaw materialProteins in Food SystemsFood composition and propertiesPolysaccharides and Plant Cell Walls