Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties (vol 355, 129686, 2021)

被引：0
|
作者：
Li, Zhenpeng [1 ]
Lin, Quanquan [1 ]
McClements, David Julian [1 ,2 ]
Fu, Yuying [1 ]
Xie, Hujun [1 ]
Li, Teng [3 ]
Chen, Guowen [4 ]
机构：
[1] Zhejiang Gongshang Univ Hangzhou Coll Commerce, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China
[2] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
[3] Univ Tennessee, Dept Food Sci, 2510 River Dr, Knoxville, TN 37996 USA
[4] Zhejiang Gongshang Univ Hangzhou Coll Commerce, Hangzhou 311508, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 366卷
关键词：
D O I：
10.1016/j.foodchem.2021.130565
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页数：4
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