Optimized preparation, physicochemical properties, and in vitro release research of curcumin loaded corn porous starch microspheres

WANG Huayu; SHEN Chaolu; YUAN Yue; WU Xiaoli; GUAN Jing; AI Fangbin

doi:10.13995/j.cnki.11-1802/ts.030292

Optimized preparation, physicochemical properties, and in vitro release research of curcumin loaded corn porous starch microspheres

WANG Huayu, SHEN Chaolu, YUAN Yue, WU Xiaoli, GUAN Jing, AI Fangbin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 182-188.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 182-188. DOI: 10.13995/j.cnki.11-1802/ts.030292

Optimized preparation, physicochemical properties, and in vitro release research of curcumin loaded corn porous starch microspheres

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(3): 182-188 https://doi.org/10.13995/j.cnki.11-1802/ts.030292

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Received	Revised	Published
2021-12-01	2022-01-24	2023-02-15
Issue Date
2023-03-03

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