NARA Discovery
Article Details
← Back to Search Results
Journal Article

Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties

Jia Cao; Xiaohong Tong; Xinru Cao; Zeyu Peng; Lexi Zheng; Jingyi Dai; Xiaokun Zhang; Jianjun Cheng; Huan Wang; Lianzhou Jiang
Food Chemistry · Vol. 456 · pp. 139938 · 2024
View Full Text Download RIS Journal Homepage

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-10-01
Publication Year2024
Volume456
Pages139938
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.139938
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.