A bilayer emulsion gel stabilized by succinylated whey protein isolate and chitosan for delivering curcumin: Characterization, stability, and digestive properties
姜黄素
壳聚糖
乳状液
化学
分离乳清蛋白粉
乳清蛋白
双层
色谱法
有机化学
生物化学
膜
作者
Feiyue Xu,Jiyang Cai,Bo‐ru Chen,Xin‐An Zeng,Lang‐Hong Wang,Rui Wang