Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

Food Funct., 2018, Advance ArticleDOI: 10.1039/C7FO01923H, PaperAya N. Khanji, Florentin Michaux, Jeremy Petit, Dominique Salameh, Toufic Rizk, Jordane Jasniewski, Sylvie BanonThe encapsulation of curcumin in micellar caseins (MCs) and the production of powder were performed by spray-drying.To cite this article before page numbers are assigned, use the DOI form of citation above.The content of this RSS Feed (c) The Royal Society of Chemistry

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