Encapsulation in lysozyme/A. Sphaerocephala Krasch polysaccharide nanoparticles increases stability and bioefficacy of curcumin

Journal of Functional Foods

Volumn 38, Issue , 2017, Pages 100-109

  Ren, Daoyuan ^a,b   Qi, Jianrui ^a   Xie, Anqi ^a   Jia, Mengfan ^a   Yang, Xingbin ^a   Xiao, Hang ^b  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

A. sphaerocephala Krasch polysaccharide; Bioavailability; Curcumin; Lysozyme; Nanoparticles; Stability

Indexed keywords

EID: 85028995773     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.09.004     Document Type: Article

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