食品科學(xué)與工程學(xué)院?jiǎn)绦窆饨淌趫F(tuán)隊(duì)在姜黃素高效遞送系統(tǒng)的構(gòu)建方面取得重要進(jìn)展,先后在《Carbohydrate Polymers》和《Food Hydrocolloids》發(fā)表題為“Comparison of the properties of turmeric starch-dioscin-curcumin nanocarriers prepared by antisolvent co-precipitation and antisolvent precipitation”和“Enhanced structural properties of calcium cross-linked pectin gel beads incorporated with starch derivatives: Preparation, characterization, and in vitro prebiotic activity”的研究論文,分別系統(tǒng)報(bào)道了基于姜黃淀粉與果膠的兩種新型遞送載體。團(tuán)隊(duì)的鄭振佳副教授為兩項(xiàng)研究的通訊作者,博士生朱文卿為論文的第一作者,山東農(nóng)業(yè)大學(xué)為第一完成單位。一、淀粉基
2025-11-15