Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin
The poor water solubility, bioavailability and stability of bioactive compounds have become the bottleneck restricting their wide application, thus developing a functional carrier to realize the efficient encapsulation and activity improvement of active hydrophobic substances has become a research h...
Main Authors: | Sheng Lin, Xixi Cai, Huimin Chen, Yizhou Xu, Jiulin Wu, Shaoyun Wang |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-01-01
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Series: | Current Research in Food Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001605 |
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