Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of <scp>DHA</scp> in emulsion
The oxidative stability and storage stability of DHA in fish oil emulsions were enhanced synergistically by OVA/CMC-Cur ternary colloidal particles. This finding provides a theoretical framework for expanding the application of OVA/CMC-Cur particles in nutrient delivery. © 2025 Society of Chemical Industry.
Authors
- Ya Wen
- Feina Gu
- Weichun Pan (ORCID: https://orcid.org/0000-0002-4030-8363)
- Fuge Niu (ORCID: https://orcid.org/0000-0001-7120-6485)
- Yuexi Yang (ORCID: https://orcid.org/0000-0002-7910-8967)
- Jianzhong Zhou (ORCID: https://orcid.org/0000-0002-5898-6875)
- Qiuping Zhang (ORCID: https://orcid.org/0000-0003-3588-6537)
- Huabin Liao (ORCID: https://orcid.org/0009-0007-3256-2314)
Institutions
- Xinjiang Agricultural University (CN)
- Zhejiang Gongshang University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-23
- DOI
- https://doi.org/10.1002/jsfa.14395
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- National Key Research and Development Program of China
- Natural Science Foundation of Zhejiang Province