[1] |
REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Progress in Food Delivery Systems Used for Curcumin Encapsulation
[J]. FOOD SCIENCE, 2021, 42(9): 264-274.
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[2] |
LÜ Siyi, LU Qi, PAN Siyi.
Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin
[J]. FOOD SCIENCE, 2021, 42(8): 1-9.
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[3] |
ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua.
Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System
[J]. FOOD SCIENCE, 2021, 42(8): 81-89.
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[4] |
ZHAI Bingzhong, ZHANG Lijing, LIU Zhen, CHEN Jianguo, HU Zhihang, MEI Song, HU Wenli, LOU Minhan, WANG Yin, QU Xuefeng.
Curcumin Attenuated Hypoxia/Reoxygenation-Induced Injury in LLC-PK1 Cells via Na/K-ATPase/Src Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(15): 136-142.
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[5] |
ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun.
Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions
[J]. FOOD SCIENCE, 2021, 42(15): 10-18.
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[6] |
YA Fuli, XIN Yu, ZHANG Chunmei, CHEN Binlin, LI Weiqi, MA Yongjie.
Inhibition Effects and Mechanisms of Curcumin on Hydrogen Peroxide-Induced Platelet Apoptosis
[J]. FOOD SCIENCE, 2021, 42(13): 151-157.
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[7] |
LI Ruohua, YANG Hua, LEI Lin, YE Fayin, ZHAO Guohua.
Curcumin Loading Properties of Folic Acid and Octenyl Succinic Anhydride Modified Inulin Micelles
[J]. FOOD SCIENCE, 2021, 42(11): 26-33.
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[8] |
ZHOU Arong, LIN Yilin, QIU Jianqing, ZENG Shaoxiao, LIN Shaoling.
Recent Progress in the Construction and Functional Application of Curcumin Membrane Delivery Systems
[J]. FOOD SCIENCE, 2020, 41(7): 266-274.
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[9] |
LI Haoming, HUANG Yongjie, WANG Yongli, LI Dapeng, LI Feng.
Protective Effects of Curcumin and Its Metabolites on H2O2-Induced Oxidative Damage in PC12 Cells
[J]. FOOD SCIENCE, 2020, 41(15): 208-215.
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[10] |
HAN Xingman, FAN Jinling, WANG Pan, ZHU Wenxue, REN Guoyan.
Enhanced Stability and Bioactivity of Curcumin Encapsulated in Phytoglycogen Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(15): 39-47.
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[11] |
YUAN Dan, ZHAO Mouming, ZHANG Sirui, HUANG Yi, ZHOU Feibai.
Heat-Induced Formation of Soy Protein Nanoparticles at Acidic pH for Encapsulation of Curcumin
[J]. FOOD SCIENCE, 2020, 41(14): 1-8.
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[12] |
ZHANG Jingfei, HAN Hongli, SHEN Mingming, ZHANG Lili, WANG Tian.
In Vitro Antioxidant Activity of Curcuminoids and Their Protective Effects against Oxidative Stress-Induced Damage of Chicken Erythrocytes
[J]. FOOD SCIENCE, 2020, 41(13): 96-105.
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[13] |
XING Yongna, FENG Jin, LI Chunyang.
Comparative Interactions of Curcumin with Cynanchum auriculatum Royle ex Wight Protein and Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(10): 53-60.
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[14] |
LI Tianmi, QU Sijia, HAN Junhua.
Preparation of Chitosan/Curcumin/γ-Polyglutamic Acid Edible Composite Film and Its Preservative Effect on Bacon and Sausage
[J]. FOOD SCIENCE, 2019, 40(17): 270-276.
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[15] |
WANG Fei, HE Jintian, SHEN Mingming, ZHANG Hao, NIU Yu, ZHANG Lili, WANG Tian.
Effect of Curcumin Supplementation on Intestinal Antioxidant Function in Weaning Piglets with Intrauterine Growth Retardation
[J]. FOOD SCIENCE, 2019, 40(15): 177-183.
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