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Thiol-modified hyaluronic acid improves the physical stability of curcumin-zein nanoparticles by forming disulfide bonds with zein

Guangshuai Zhang; Mengdi Qin; Mengran Guo; Mo Li; Di Zhang; Yichi Sun; Bingyang Liu; Zhonggui He; Qiang Fu
Food Chemistry · Vol. 429 · pp. 136858 · 2023

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2023-12-01
Publication Year2023
Volume429
Pages136858
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.136858
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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