Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin
Curcumin (Cur) has antioxidant, anti-inflammatory and other biological activities, but its poor stability, low water solubility and other defects limit the application. Herein, Cur was nanocomposited with soy isolate protein (SPI) and pectin (PE) for the first time and its characterization, bioavail...
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| Główni autorzy: | , , , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2023-01-01
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| Seria: | Current Research in Food Science |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2665927123000989 |
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