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Effect of carboxymethyl konjac glucomannan coating on curcumin-loaded multilayered emulsion:stability evaluation

Luhui Wang Xinru Zhang Junxia Xiao Jiayi Shi

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.555-563,9.

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.555-563,9.DOI:10.1016/j.fshw.2022.07.058

Effect of carboxymethyl konjac glucomannan coating on curcumin-loaded multilayered emulsion:stability evaluation

Luhui Wang ¹Xinru Zhang ²Junxia Xiao ²Jiayi Shi³

作者信息

1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China College of Food Science and Engineering,Ocean University of China,Qingdao 266109,China
2. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China
3. College of Food Science and Engineering,Nanjing University of Finance&Economics,Nanjing 210023,China
折叠

摘要

关键词

Curcumin/Multilayered emulsion/Layer-by-layer assembly/Carboxymethyl konjac glucomannan/Electrostatic interaction

分类

轻工纺织

引用本文复制引用

Luhui Wang,Xinru Zhang,Junxia Xiao,Jiayi Shi..Effect of carboxymethyl konjac glucomannan coating on curcumin-loaded multilayered emulsion:stability evaluation[J].食品科学与人类健康(英文),2023,12(2):P.555-563,9.

基金项目

financial support from the Natural Science Foundation of Shandong Province(ZR2015CM037) （ZR2015CM037）

the National Science Foundation of China(31571890)。（31571890）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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