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Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin

Tianfu Cheng; Zhongjiang Wang; Fuwei Sun; Haotian Liu; Jun Liu; Zengwang Guo; Linyi Zhou
Food Hydrocolloids · Vol. 146 · pp. 109305 · 2024
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume146
Pages109305
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.109305
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
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