食品科学与工程学院乔旭光教授团队在姜黄素高效递送系统的构建方面取得重要进展,先后在《Carbohydrate Polymers》和《Food Hydrocolloids》发表题为“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”的研究论文,分别系统报道了基于姜黄淀粉与果胶的两种新型递送载体。团队的郑振佳副教授为两项研究的通讯作者,博士生朱文卿为论文的第一作者,山东农业大学为第一完成单位。一、淀粉基
2025-11-15