Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 369-377

  Yi, Jiang ^a   Fan, Yuting ^b   Zhang, Yuzhu ^b   Wen, Zhen ^a   Zhao, Liqing ^a   Lu, Yujuan ^a  

^a SHENZHEN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antioxidant activity; Curcumin; Glycosylation; Nanoencapsulation; lactalbumin

Indexed keywords

ANTIOXIDANTS; DEXTRAN; ENCAPSULATION; FOOD PRODUCTS; PROTEINS; STABILITY;

ANTIOXIDANT ACTIVITIES; CURCUMIN; GLYCOSYLATED; GLYCOSYLATIONS; HIGH SALT CONCENTRATION; NANO-ENCAPSULATION; NANOCOMPLEXES; PHYSICO-CHEMICAL STABILITY; SCAVENGING ACTIVITIES; Α-LACTALBUMIN;

GLYCOSYLATION;

EID: 85014291466     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.036     Document Type: Article

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