Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability

Food Research International

Volumn 62, Issue , 2014, Pages 1147-1153

  Chen, Lingli ^a,b   Bai, Guangling ^a,b   Yang, Senpei ^a,b   Yang, Rui ^a,b   Zhao, Guanghua ^a,b   Xu, Chuanshan ^c,d   Leung, Wingnang ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Key Laboratory of Functional Dairy   (China)

^c CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^d THE CHINESE UNIVERSITY OF HONG KONG   (China)

Author keywords

Curcumin; Encapsulation; Ferritin; Solubility; Stability

Indexed keywords

CHAINS; CONVERGENCE OF NUMERICAL METHODS; ENCAPSULATION; MOLECULES; SOLUBILITY;

BIOACTIVE AGENTS; BIOACTIVE COMPOUNDS; CURCUMIN; FERRITIN; ITS APPLICATIONS; MOLECULAR ENCAPSULATION; REVERSIBLE DISSOCIATION; WATER SOLUBILITIES;

RECOMBINANT PROTEINS;

EID: 84904663800     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.054     Document Type: Article

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