Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

作者：Xinyu Zhan, Lei Dai, Liang Zhang, Yanxiang Gao · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.105839 · 被引用次数：268 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food Chemistry and Fat Analysis