Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices.

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作者： Hanyu,Li ^[1] ; Mengzhuo,Liu ^[1] ; Xinyi,Ju ^[1] ; Huajiang,Zhang ^[1] ; Ning,Xia ^[1] ; Jing,Wang ^[1] ; Zhongjiang,Wang ^[1] ; Ahmed M,Rayan ^[2]

作者单位： College of Food Science, Northeast Agricultural University, Harbin 150030, China. ^[1] Agricultural College, Suez Canal University, Ismailia 41522, Egypt. ^[2]

关键词 active film curcumin egg protein encapsulation

DOI 10.3390/foods13091340

PMID 38731711

发布时间 2024-05-14

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Foods (Basel, Switzerland)

2024年13卷9期

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Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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