Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin

Food Chemistry

Volumn 280, Issue , 2019, Pages 65-72

  Chang, Cuihua ^a,b   Meikle, Thomas G ^b   Su, Yujie ^a   Wang, Xuting ^a   Dekiwadia, Chaitali ^b   Drummond, Calum J ^b   Conn, Charlotte E ^b   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Aggregation; Antioxidant; Curcumin; Degradation; Egg white; Nanoparticle

Indexed keywords

AGGLOMERATION; ANTIOXIDANTS; DEGRADATION; ETHANOL; PARTICLE SIZE; PARTICLES (PARTICULATE MATTER); PROTEINS;

AGGREGATION BEHAVIOR; ANTI-OXIDANT ACTIVITIES; CURCUMIN; DEGRADATION RATIOS; EGG WHITE; MICROSCOPIC PROPERTIES; PROCESSING CONDITION; STRUCTURAL TRANSITIONS;

NANOPARTICLES;

ALCOHOL; CURCUMIN; EGG PROTEIN; EGG WHITE; NANOPARTICLE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; DENATURATION; HEAT; NANOENCAPSULATION; PARTICLE SIZE; PH; PROTEIN SECONDARY STRUCTURE; ZETA POTENTIAL; CHEMISTRY; CIRCULAR DICHROISM;

ANTIOXIDANTS; CIRCULAR DICHROISM; CURCUMIN; EGG PROTEINS; ETHANOL; HYDROGEN-ION CONCENTRATION; NANOPARTICLES; PARTICLE SIZE; PROTEIN STRUCTURE, SECONDARY;

EID: 85058981774     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.11.124     Document Type: Article

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