Mechanism of fabrication and nano-mechanical properties of α-lactalbumin/chitosan and BSA/κ-carrageenan nanotubes through layer-by-layer assembly for curcumin encapsulation and determination of in vitro cytotoxicity

Food Hydrocolloids - Tập 93 - Trang 293-307 - 2019
L. Maldonado1, S. Chough1, J. Bonilla1, K.H. Kim1, J. Kokini1
1Department of Food Science, Purdue University, West Lafayette, IN, USA

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