High-internal-phase emulsions stabilized by alkali-extracted green tea polysaccharide conjugates for curcumin delivery.

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第一作者： Xiaoqiang,Chen

第一单位： Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China. Electronic address: biomed528@163.com.

作者： Xiaoqiang,Chen ^[1] ; Yuan,Xiao ^[2] ; Yan'an,Wei ^[2] ; Wendan,Cao ^[2] ; Yu,Han ^[3] ; Zhiling,Gao ^[4] ; Yi,Huang ^[2]

作者单位： Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China. Electronic address: biomed528@163.com. ^[1] Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China. ^[2] College of Life Sciences and Technology, Hubei Engineering University, Xiaogan 432000, Hubei, China. ^[3] Xinding Biotechnology Co. LTD, Yichang 443000, China. ^[4]

关键词 Alkali-extracted tea polysaccharide conjugates Curcumin High-internal-phase emulsions

主题词乳状剂(Emulsions);姜黄素(Curcumin);多糖类(Polysaccharides);温度(Temperature);粒子大小(Particle Size)

DOI 10.1016/j.foodchem.2023.137678

PMID 37806198

发布时间 2023-10-26

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