Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions - Xinyan Bai; Lingyu Li; X.G. Qiao; Wenqing Zhu; Yanna Hu; Laibing Sun; Marie-Laure Fauconnier; Zhenjia Zheng; Yiteng Qiao (Food Chemistry, 2025)