JOURNAL ARTICLE
Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin
Yue PanLu LiuJiayu LiBin ZhuXiaodong LiJinju ChengMuhammad MuneebKouadio Jean Eric‐Parfait KouaméXin Jiang
Year: 2024 Journal: Food Bioscience Vol: 58 Pages: 103676-103676 Publisher: Elsevier BV
Keywords:
Curcumin Food science Whey protein isolate Chemistry Whey protein Lecithin Protein isolate Soy protein Chromatography Biochemistry
Metrics
21
Cited By
15.46
FWCI (Field Weighted Citation Impact)
44
Refs
0.98
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Proteins in Food Systems
Life Sciences → Agricultural and Biological Sciences → Food Science
Pickering emulsions and particle stabilization
Physical Sciences → Materials Science → Materials Chemistry
Microencapsulation and Drying Processes
Life Sciences → Agricultural and Biological Sciences → Food Science
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