Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin

The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid. In the current work, whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emuls...

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Detalles Bibliográficos
Autores principales: Su, Jiaqi, Wang, Linlin, Dong, Wenxia, Wei, Jiao, Liu, Xi, Yan, Jinxin, Ren, Fazheng, Yuan, Fang, Wang, Pengjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8916044/
https://www.ncbi.nlm.nih.gov/pubmed/35284445
http://dx.doi.org/10.3389/fnut.2022.839761

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8916044/
https://www.ncbi.nlm.nih.gov/pubmed/35284445
http://dx.doi.org/10.3389/fnut.2022.839761

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