Enhanced curcumin delivery behavior of starch-based emulsion-filled gel by granular and molecular starch transformation: From gel formation to controlled release
Xiaofei Wu, S. Wei, Xiaoqi Zhao, Xiaoqi Zhao, Yujia Hou, Yujia Zhang, Xueqiang Liu, Huan Rao, Dandan Zhao, Wei Wang, Jianxiong Hao, Xia Zhao, Xia Zhao
Topics & Concepts
EmulsionStarchCurcuminChemistryModified starchChemical engineeringTransformation (genetics)Corn starchChromatographyFood scienceOrganic chemistryBiochemistryEngineeringGeneProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications