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Journal of agricultural and food chemistry, v.65 no.8, 2017년, pp.1707 - 1714
Chen, Fei-Ping (Department of Food Science and Technology, South China University of Technology, Guangzhou 510640,) , Ou, Shi-Yi (Department of Food Science and Engineering, Jinan University, Guangzhou 510632,) , Chen, Zhong (Department of Food Science and Technology, South China University of Technology, Guangzhou 510640,) , Tang, Chuan-He (Department of Food Science and Technology, South China University of Technology, Guangzhou 510640,)
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The complexation between soy soluble polysaccharide (SSPS) and curcumin at pH 7.0 and 4.0, as well as some physicochemical characteristics of the resultant complexes, was investigated. The encapsulation efficiency and loading amount of curcumin in the complexes at pH 4.0 reached 67.3% and 4.49 μg...
Plant Functional Foods Tang C. H. 379 2004
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