Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0

Published 2016 View Full Article

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Title
Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0
Authors
Keywords
Soy protein isolate (SPI), Nanocomplexation, Curcumin, Emulsifying property, Oxidative stability
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 102-112
Publisher
Elsevier BV
Online
2016-05-08
DOI
10.1016/j.foodhyd.2016.04.048

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