Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility
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Title
Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility
Authors
Keywords
Pea protein isolate, High methoxyl pectin, Rhamnolipid, Curcumin, Resveratrol, Co-delivery
Journal
FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages 106265
Publisher
Elsevier BV
Online
2020-08-19
DOI
10.1016/j.foodhyd.2020.106265
References
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