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Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in

Fei-Ping Chen1, Bian-Sheng Li1, Chuan-He Tang1

  • 1†Department of Food Science and Technology and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.

Journal of Agricultural and Food Chemistry
|March 18, 2015
PubMed

Keywords:
curcuminnanoencapsulationnanovehicleprotein digestibilitysoy protein isolate (SPI)

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