Effect of 12-HSA concentration on the physicochemical properties, stability, and curcumin bioavailability of ultrasound-assisted enzymatically glycosylated casein-stabilized oleogel-structured emulsions

Journal of Food Engineering 2026

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Authors: Y. Li, Wanlinhao Wei, Yingying Sui, Olayemi Eyituoyo Dudu, Wentao Liu, M. Y. Zhang, Jinju Cheng, Yue Jiang

DOI: 10.1016/j.jfoodeng.2026.112971

Cited by: 2

References: 68

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Edible Oils Quality and Analysis

References 68