Lycium barbarum leaf polysaccharide Pickering emulsion for curcumin delivery: Interactions between curcumin and polysaccharides at the oil-water interface
Year: 2025
Type: article
Language: en
Topic: Proteins in Food Systems
Authors and affiliations:
raw_author_name: Mengru Yu
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
raw_author_name: Rumeng Yu
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
raw_author_name: Xiaoyu Yin
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
raw_author_name: Bing Yan
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
raw_author_name: Peiyao Zhang
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
raw_author_name: Lu Lu
raw_affiliation_strings: Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Science, Yinchuan, China
raw_author_name: Zilan Zhai
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
raw_author_name: Junfeng Fan
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China. Electronic address: fanjunfeng@bjfu.edu.cn
raw_author_name: Yamei Yan
raw_affiliation_strings: Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Science, Yinchuan, China. Electronic address: yanyamei@163.com
raw_author_name: Xiuting Li
raw_affiliation_strings: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
raw_author_name: Bolin Zhang
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
School of Light Industry Science and Engineering, Beijing Technology & Business University, Beijing, 100048, China
raw_author_name: Bo Zhang
raw_affiliation_strings: College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, China
School of Light Industry Science and Engineering, Beijing Technology & Business University, Beijing, 100048, China