Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage

Publication date: 30 June 2021Source: Food Chemistry, Volume 348Author(s): Jiang Yi, Gaofei Peng, Shujuan Zheng, Zhen Wen, Chao Gan, Yuting Fan
Source: Food Chemistry - Category: Food Science Source Type: research