Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 911-920

  Sun, Binghua ^a   Tian, Yaoqi ^a   Chen, Long ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Controlled release; Curcumin; Degree of polymerization; Linear dextrin; Stability

Indexed keywords

EID: 85042499299     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.11.038     Document Type: Article

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