Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles
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Title
Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles
Authors
Keywords
Biopolymer nanoparticles, Curcumin, Encapsulation, Stability, Antioxidant capacity, Controlled release
Journal
Innovative Food Science & Emerging Technologies
Volume 72, Issue -, Pages 102728
Publisher
Elsevier BV
Online
2021-06-05
DOI
10.1016/j.ifset.2021.102728
References
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