Heat-Induced Formation of Soy Protein Nanoparticles at Acidic pH for Encapsulation of Curcumin
YUAN Dan, ZHAO Mouming, ZHANG Sirui, HUANG Yi, ZHOU Feibai
FOOD SCIENCE . 2020, (14): 1 -8 .  DOI: 10.7506/spkx1002-6630-20190526-314