Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study

Published 2020 View Full Article

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Title
Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study
Authors
Keywords
Neutral polysaccharide, Oat β–glucan, Ternary complexes, Spray drying, Self–assembly, Fabrication mechanisms, Pickering emulsion
Journal
FOOD RESEARCH INTERNATIONAL
Volume 131, Issue -, Pages 109048
Publisher
Elsevier BV
Online
2020-01-31
DOI
10.1016/j.foodres.2020.109048

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