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

Wang, Zhili; Tang, Xia; Wang, Miao; She, Yongxin; Sheng, Qinghai; Hassıbelnaby, Abdelaty Mostafa Abdelaty

doi:10.1016/j.ijbiomac.2026.152698

Makale Tam Makale Uluslararası 2026

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

Zhili Wang, Xia Tang, Miao Wang, Yongxin She, Qinghai Sheng, Abdelaty Mostafa Abdelaty Hassıbelnaby

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES Cilt 368 · 01.06.2026

DOI ile aç

Anahtar kelimeler

curcumin Glycosylation Beta-lactoglobulin Emulsion properties Fruit preservation

Atıf için künye

Wang, Z., Tang, X., Wang, M., She, Y., Sheng, Q., & Hassıbelnaby, A. M. A. (2026). Glycosylated Beta-Lactoglobulin emulsions stabilize curcumin and suppress fruit spoilage. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 368. https://doi.org/10.1016/j.ijbiomac.2026.152698

BibTeX

@article{wang2026-209479,
  author = {Wang, Zhili and Tang, Xia and Wang, Miao and She, Yongxin and Sheng, Qinghai and Hassıbelnaby, Abdelaty Mostafa Abdelaty},
  title = {Glycosylated Beta-Lactoglobulin emulsions stabilize curcumin and suppress fruit spoilage.},
  journal = {INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES},
  year = {2026},
  volume = {368},
  issn = {0141-8130},
  doi = {10.1016/j.ijbiomac.2026.152698},
  url = {https://akademik.atauni.edu.tr/yayinlar/209479-glycosylated-beta-lactoglobulin-emulsions-stabilize-curcumin-and-suppress-fruit}
}