Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers

Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers

Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, ant...

Full description

Bibliographic Details
Main Authors: YANG Yuqi, YAN Peizhou, CHENG Yunhui, LIN Qinlu, WANG Jing, JIAO Ye
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-07-01
Series:Shipin yu jixie
Subjects:
rice protein
hydrolysate
xanthan gum
nanocarrier
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20240505

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20240505

Similar Items