A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin
Wanying He, Liang Tian, Shanshan Zhang, Siyi Pan
Topics & Concepts
Maillard reactionConjugateDextranCurcuminChemistryBrowningDispersityGraftingPolysaccharideNanoparticleSolubilityChemical modificationOrganic chemistryPolymer chemistryMaterials scienceBiochemistryNanotechnologyPolymerMathematicsMathematical analysisProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties