Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin
Xiaotong Bu, Minghang Guan, Lei Dai, Na Ji, Yang Qin, Xingfeng Xu, Liu Xiong, Rui Shi, Qingjie Sun
Topics & Concepts
CurcuminEmulsionStarchProanthocyanidinChemistryChromatographyFabricationChemical engineeringMaterials scienceNanotechnologyFood sciencePolyphenolOrganic chemistryBiochemistryAntioxidantPathologyEngineeringAlternative medicineMedicineProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications