Embedding curcumin with soybean lipophilic protein induced by ultrasonic treatment and the analysis of its properties

doi:10.13995/j.cnki.11-1802/ts.028027

ZHU Xiuqing, YI Chengyuan, LIU Linlin, ZENG Jianhua, WANG Ziyue, LI Meiying, GU Xuelian, SUN Bingyu

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 115-122.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 115-122. DOI: 10.13995/j.cnki.11-1802/ts.028027

Embedding curcumin with soybean lipophilic protein induced by ultrasonic treatment and the analysis of its properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 115-122 https://doi.org/10.13995/j.cnki.11-1802/ts.028027

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Received	Revised	Published
2021-05-18	2021-07-23	2022-02-15
Issue Date
2022-03-04

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