JOURNAL ARTICLE

Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin

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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