Enhancing solid-like characteristics of porcine plasma protein-carrageenan-based high internal phase emulsion: As solid fat alternative of loading curcumin
Jianglan Yuan, Ping Yan, Xiaocui Liu, Xu Kang, Yongguo Jin, Long Sheng, Jianxin Xia
Topics & Concepts
CurcuminChemistryCarrageenanEmulsionChromatographyChemical engineeringFood scienceOrganic chemistryBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis