Curcumin encapsulation <i>via</i> protein-stabilized emulsions: comparative formulation and characterization using whey, soy, and pea proteins
Curcumin encapsulation comparing plant vs whey proteins found whey superior, making color. Particle size and zeta potential were comparable. FT-IR confirmed a curcumin–protein complex. Stable curcumin formed, suitable for functional products.
Institutions
- Babasaheb Bhimrao Ambedkar Bihar University (IN)
- Maharana Pratap University of Agriculture and Technology (IN)
- Banaras Hindu University (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-10-13
- DOI
- https://doi.org/10.1039/d5fb00526d
- Citations
- 2
- Primary Topic
- Colorectal Cancer Surgical Treatments
- Type
- article
- Field-Weighted Citation Impact
- 2.09
Funders
- Banaras Hindu University