Ultrasound-assisted enzymatic construction of sodium caseinate-polyphenol-polysaccharide emulsion delivery system: Innovative strategy to improve curcumin retention and stability

作者：Boshan Shi, Gang Chen, Maolin Tu, Chao Zhao, Chao Liu, Lingyi Liu, Lingyi Liu, Mohamed A. Farag, Lianliang Liu, Lianliang Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144778 · 被引用次数：24 · 研究领域：Proteins in Food Systems、Food composition and properties、Enzyme Production and Characterization