Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin
LÜ Siyi, LU Qi, PAN Siyi
(1. Center for Evaluation and Inspection of Hubei Food and Drug Administration, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430070, China)
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.