Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin
Year: 2011
Type: article
Source: Food Chemistry
Authors: Arun Tapal, Purnima Kaul Tiku
Institution: Central Food Technological Research Institute
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2047633497