Enhanced curcumin delivery behavior of starch-based emulsion-filled gel by granular and molecular starch transformation: From gel formation to controlled release

作者：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 · 发表于：Carbohydrate Polymers · 年份：2025 · DOI：10.1016/j.carbpol.2025.124014 · 被引用次数：14 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Polysaccharides Composition and Applications