Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
Lei Zhou, Fan Feng, Wangang Zhang
Topics & Concepts
ChemistryCurcuminEmulsionCarboxymethyl celluloseBioavailabilityNuclear chemistryChromatographyBiochemistryOrganic chemistryBioinformaticsSodiumBiologyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes