Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

Food Hydrocolloids

Volumn 72, Issue , 2017, Pages 304-311

  Liu, Yujia ^a,b   Ying, Danyang ^b   Cai, Yanxue ^b,c   Le, Xueyi ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b CSIRO   (Australia)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidation; Characterization; Curcumin; Ovalbumin; Physicochemical properties

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; CRYSTAL STRUCTURE; FREE RADICALS; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

ANTI-OXIDATION; ANTIOXIDANT ACTIVITIES; BINDING MECHANISMS; CHARACTERISTIC AND PROPERTIES; CHARACTERIZATION; CURCUMIN; OVALBUMINS; PHYSICOCHEMICAL PROPERTY; STRUCTURAL CHARACTERIZATION; SYSTEMATIC STUDY;

PROTEINS;

EID: 85020784746     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.06.007     Document Type: Article

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