Open AccessComplexation of curcumin using whey proteins to enhance aqueous solubility, stability and antioxidant property
Author(s) -
Levente Zsolt Racz,
Csaba-Pal Rácz,
Ossi Horovitz,
Gheorghe Tomoaia,
Aurora Mocanu,
Irina Kacsó,
Melinda Sárközi,
Monica Dan,
Sebastian Porav,
Gheorghe Borodi,
Maria Tomoaia-Cotişel
Publication year - 2022
Publication title -
studia universitatis babeş-bolyai. chemia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.189
H-Index - 11
eISSN - 2065-9520
pISSN - 1224-7154
DOI - 10.24193/subbchem.2022.3.06
Subject(s) - curcumin , solubility , antioxidant , aqueous solution , chemistry , whey protein , chemical engineering , chromatography , food science , organic chemistry , biochemistry , engineering