Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study - Concepedia

Concepedia

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Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study

42

Citations

48

References

2020

Year

Yang Wei, Xinhong Liang, Linshuang Xu, Chujun Deng, Weiping Jin, Xiaohui Wang, Ya-Ru Kong, Mengge Duan, Yuanyang Nei, Jie Zeng,

Food Research International

Food ColloidSpray-dried Ternary ComplexesFood EngineeringFabrication MechanismsChemistryComparison StudyEmulsion

References

	Year	Citations

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