Co-encapsulation of curcumin and piperine in whey protein isolate fibrils improves their water dispersibility and antioxidant activity

作者：Yaxu Meng, Han Jiang, Hangyan Ji, Xiaojing Li, McClements David Julian, Shangyuan Sang, Zhengyu Jin, Jinpeng Wang, Chao Qiu · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103750 · 被引用次数：25 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Protein Hydrolysis and Bioactive Peptides