Fabrication and characterization of novel curcumin-loaded thermoreversible high amylose maize starch emulsion gel

This study developed a novel thermoreversible emulsion gel system based on high amylose maize starch (HAMS) and investigated the impact of the oil-to-water ratio on its physicochemical properties and encapsulation performance (using curcumin as model guest molecule). Electron microscopy showed a tig...

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Veröffentlicht in:	International journal of biological macromolecules 2024-11, Vol.280 (Pt 4), p.136173, Article 136173
Hauptverfasser:	Yang, Zhen, He, Xiaoyang, Song, Yuanyang, Zhang, Weimin, Chen, Liang, Jiang, Lianzhou, Huang, Zhaoxian, Tian, Tian
Format:	Artikel
Sprache:	eng
Schlagworte:	amylose Amylose - chemistry chewiness corn starch curcumin Curcumin - chemistry Curcumin encapsulation droplet size electron microscopy Emulsion gel emulsions Emulsions - chemistry encapsulation gel strength gels Gels - chemistry hardness High amylose maize starch hydrogel Particle Size Rheology Starch - chemistry Temperature texture Water - chemistry Zea mays - chemistry
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