Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

Qingguan Liu; Yuequn Jing; Cuiping Han; Han Zhang; Yumeng Tian

doi:10.1016/j.foodhyd.2019.02.003

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Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

Qingguan Liu Yuequn Jing Cuiping Han Han Zhang Yumeng Tian

Year: 2019 Journal: Food Hydrocolloids Vol: 93 Pages: 432-442 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2019.02.003

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Keywords:

Curcumin Nanoparticle Fourier transform infrared spectroscopy Chemistry Chemical engineering Solubility Nuclear chemistry Antioxidant Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

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