Food chemistryChitosanEmulsionsCurcuminNanoparticlesBiological Availability
Exploiting tea protein-chitosan nanoparticles stabilized Pickering emulsion to enhance the bioaccessibility of curcumin.
Ailong Hu, Zongwei Hao, Xinran Liu, Jinhua Song, Lihua Chu, Daxiang Li, Yiqun Du
Published: 202610.1016/j.foodchem.2025.146963
Abstract
Natural biopolymer-based nanoparticles are promising candidates for emulsion stabilization and delivery of hydrophobic compounds. In this study, tea protein (TP) and chitosan (CS) were employed to fabricate complex nanoparticles (NPs) using a pH-depe…
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