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Tianshuo Hu
Nanjing Agricultural University
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Published on Jan 1, 2019in Lwt - Food Science and Technology 3.13
Changling Wu1
Estimated H-index: 1
(Nanjing Agricultural University),
Lingyun Li1
Estimated H-index: 1
(Nanjing Agricultural University)
+ 8 AuthorsTianshuo Hu1
Estimated H-index: 1
(Nanjing Agricultural University)
Abstract A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM–MP mixture to pH 12 and then pH 7 at different ionic strengths. Stable CCM–MP nanocomplexes were formed at 0.3, 0.6 and 0.9 mol/L NaCl, resulting from the exposure of hydrophobic residues of MPs at alkaline pH to bind w...
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