Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

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DOI:10.1016/j.foodhyd.2018.07.012
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodhyd.2018.07.012

Elsevier

Abstract：This study aimed to design mixed hydrogels composed of whey protein aggregates (WPA)/k-carrageenan with a tailored microstructure to protect curcumin within the upper gastrointestinal tract

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