Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation
Bingqing Huang, Qianyi Hu, Guoguang Zhang, Jinmei Zou, Peng Fei, Zhenjiong Wang
Topics & Concepts
Caffeic acidChitosanChemistryFourier transform infrared spectroscopyEmulsionNuclear chemistryAntioxidantDPPHGraftingChromatographyOrganic chemistryChemical engineeringPolymerEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesNanocomposite Films for Food Packaging