Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a so...
Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach
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English
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In this study, whey protein isolate (WPI) was employed to increase the water dispersibility of curcumin using a solvent‐free pH shifting method (pH 12 to pH values of 7.0 and 3.0). The aqueous solubility of curcumin was significantly improved by this method compared to the method without pH shifting at pH values of 7.0 and 3.0. Fluorescence measure...
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Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach
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TN_cdi_proquest_miscellaneous_2400490545
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2400490545
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.14227
