Glycosylated Beta-Lactoglobulin emulsions stabilize curcumin and suppress fruit spoilage.

Wang Z., Tang X., Wang M., She Y., Sheng Q., El-Aty A. M. A.

International journal of biological macromolecules, cilt.368, ss.152698, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 368
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1016/j.ijbiomac.2026.152698
  • Dergi Adı: International journal of biological macromolecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, EMBASE, INSPEC, MEDLINE
  • Sayfa Sayıları: ss.152698
  • Anahtar Kelimeler: Beta-lactoglobulin, Glycosylation, Curcumin, Emulsion properties, Fruit preservation
  • Atatürk Üniversitesi Adresli: Evet