Self-crosslinking emulsion gels stabilized by thiolated pectin for high-efficiency curcumin encapsulation: A crosslinker-free strategy

Food Chemistry 2026

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Authors: LV Ya-nan, Ping-ping Wang, Fu Xiong, Chen Chun

DOI: 10.1016/j.foodchem.2026.149748

Cited by: 10

References: 35

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Hydrogels: synthesis properties applications

References 35