Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation
Maryam Sadat Mirmohammad Meiguni, Maryam Salami, Karamatollah Rezaei, Mohammad Amin Aliyari, Seyed‐Behnam Ghaffari, Zahra Emam‐Djomeh, John F. Kennedy, Atiye Ghasemi
Topics & Concepts
CoacervateGum arabicChemistryBiopolymerCurcuminAntioxidantZeta potentialDPPHPolysaccharideChitosanCircular dichroismNuclear chemistryChromatographyOrganic chemistryBiochemistryMaterials sciencePolymerNanotechnologyNanoparticleProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications