Stabilizing Bioactive Components in Fresh Spirulina via Hydroxypropyl-β-Cyclodextrin-Loaded Curcumin: A Functional Preservation Approach

Food and Bioprocess Technology 2026

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Authors: Zhihao Fan, Yu Shen, Muhammad Usman, Kerui Su, Ayesha Shahid, Anqi Zhao, Xinyu Li, Beixiao Zhang, Jingliang Xu
DOI: 10.1007/s11947-026-04255-8
Cited by: 2
References: 62

Fields of Study & Subjects

Algal biology and biofuel production Seaweed-derived Bioactive Compounds Proteins in Food Systems

Publication details

Journal / source
Food and Bioprocess Technology
Publisher
Springer Science and Business Media LLC
Volume
19
Issue
3
Publication date
7 February 2026
Language
EN