Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties

Cao, Jia; Tong, Xiaohong; Cao, Xinru; Peng, Zeyu; Zheng, Lexi; Dai, Jingyi; Zhang, Xiaokun; Cheng, Jianjun; Wang, Huan; Jiang, Lianzhou

doi:10.1016/j.foodchem.2024.139938

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139938

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Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties

Jia Cao,

Xiaohong Tong,

Xinru Cao

et al.

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Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order

Pu,

Yu,

Cui

et al. 2024

Current Research in Food Science

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Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order

Pu,

Yu,

Cui

et al. 2024

Current Research in Food Science

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Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties

Cited by 1 publication

References 60 publications

Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order

Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order

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