Work

Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin

Year: 2021

Type: article

Source: Colloids and Surfaces A Physicochemical and Engineering Aspects

DOI: 10.1016/j.colsurfa.2021.127828

Authors: Weigang Zhong, Tiehua Zhang, Chao Dong, Jiatong Li, Jingwen Dai, Cuina Wang

Institution: Jilin University

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: National Natural Science Foundation of China

Award: G4195678169

OpenAlex ID: W3210693726

FWCI: 2.627

Cites: 66

Cited by: 32

Related to: 10