Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

Food Hydrocolloids

Volumn 93, Issue , 2019, Pages 432-442

  Liu, Qingguan ^a   Jing, Yuequn ^a   Han, Cuiping ^a   Zhang, Han ^a   Tian, Yumeng ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant; Composite nanoparticles; Controlled release; Curcumin; Encapsulation; Photochemical stability

Indexed keywords

EFFICIENCY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; HYDROPHOBICITY; NANOPARTICLES; PHYSICOCHEMICAL PROPERTIES; SCANNING ELECTRON MICROSCOPY; SODIUM; SODIUM ALGINATE; SOLUBILITY;

CASEINATE; COMPOSITE NANOPARTICLES; CONTROLLED RELEASE; CURCUMIN; ENCAPSULATION EFFICIENCY; MASS RATIO; PHOTOCHEMICAL STABILITY; PHYSICO-CHEMICALS; SODIUM CASEINATE; WATER SOLUBILITIES;

ANTIOXIDANTS;

EID: 85064221256     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.02.003     Document Type: Article

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