Lignocellulose processing-induced pH-responsive Pickering emulsions for curcumin delivery

Food Research International 2026

View at publisher

Authors: Zhibo Zhao, Jun Wang, Xilong Li, Jianhua Qu, Xiaohong Hou, Yudan Zhao, Qi Hu

DOI: 10.1016/j.foodres.2026.118735

Cited by: 1

References: 34

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Curcumin's Biomedical Applications

References 34