Work

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

Year: 2018

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2018.09.001

Authors: Mehdi Mohammadian, Maryam Salami, Shima Momen, Farhad Alavi, Zahra Emam-Djomeh, Ali Akbar Moosavi-Movahedi

Institution: University of Tehran

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: University of Tehran

OpenAlex ID: W2889815387

FWCI: 18.08

Cites: 35

Cited by: 298

Related to: 10