Development of egg yolk lipoprotein hydrolysate for nano-delivery of curcumin: Structure-function relationship

作者：Lili Jiang, Yanjun Yang, Yujie Su, Cuihua Chang, Luping Gu, Chunfang Liu, Junhua Li · 发表于：Innovative Food Science & Emerging Technologies · 年份：2024 · DOI：10.1016/j.ifset.2024.103804 · 被引用次数：10 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems、Curcumin's Biomedical Applications