High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-ß-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin.

Chen, Xutao; Huang, Junrong; Chen, Linlin; Chen, Xiaona; Su, Danxia; Jin, Bei

Chen, Xutao; Huang, Junrong; Chen, Linlin; Chen, Xiaona; Su, Danxia; Jin, Bei.

Afiliación

Chen X; School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China.
Huang J; School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China.
Chen L; School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China.
Chen X; School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China.
Su D; School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China.
Jin B; School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China.

J Microencapsul ; 40(6): 456-474, 2023 Sep.

Article en En | MEDLINE | ID: mdl-37249352

Asunto(s)

Catequina; Curcumina; Nanopartículas; beta-Glucanos; Emulsiones; Proteínas de Soja

Palabras clave

Ultrasound; curcumin bioaccessibility; elastic gel-like structure; high internal phase Pickering emulsion; soy proteinglucan-catechin complexes

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Catequina / Curcumina / Beta-Glucanos / Nanopartículas Idioma: En Revista: J Microencapsul Asunto de la revista: FARMACIA Año: 2023 Tipo del documento: Article País de afiliación: China

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