Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions.

Jingjing XuFuyun JiShui-Zhong LuoShaotong JiangZhenyu YuAiqian YeZhi Zheng

Published in: Journal of the science of food and agriculture (2024)

can improve the physicochemical stability of high-oil-phase curcumin emulsions, suggesting a novel strategy to design and fabricate high-oil-phase emulsion for encapsulating bioactive compounds. © 2024 Society of Chemical Industry.

Keyphrases

fatty acid