Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin

Food Hydrocolloids - Tập 70 - Trang 143-151 - 2017
Chao Chang1,2, Taoran Wang3, Qiaobin Hu3, Mingyong Zhou4, Jingyi Xue4, Yangchao Luo4
1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, China
2Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA
3Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269 USA
4Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA

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Food Hydrocolloids

Tập 70

143-151

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