Article ID Journal Published Year Pages File Type
7602026 Food Chemistry 2012 6 Pages PDF
Abstract
► Curcumin can form complex with SPI through hydrophobic interaction. ► The complex formation enhances water solubility and stability of curcumin. ► Functional properties of the complex suggest its application in food formulations.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin
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