[Elsevier] Self-crosslinking emulsion gels stabilized by thiolated pectin for high-efficiency curcumin encapsulation: A crosslinker-free strategy

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journalㄩFood Chemistry

AuthorsㄩLv Ya-Nan; Wang Ping-Ping; Fu Xiong; Chen Chun

Published dateㄩ2026-8-

DOIㄩ10.1016/j.foodchem.2026.149748

PDF linkㄩhttps://www.sciencedirect.com/sc ... 308814626019060/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodchem.2026.149748

Article SourceㄩElsevier BV﹝


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