article · International Journal of Biological Macromolecules

Unveiling the mechanism for improving the structural, functional and interfacial properties of casein via ultrasound-assisted enzymatic glycosylation and the effect on high internal phase emulsions as curcumin delivery vehicles

yan li
Yingying Sui
Jinju Cheng
Yanjun Li
Haoyu Liu
Wentao Liu
Mingrui Zhang
Olayemi Eyituoyo Dudu
Yujun Jiang

2026Bells University of Technology

In plain language

No abstract is available for this record, so no summary has been generated.

Research topics

Proteins in Food Systems
Pickering emulsions and particle stabilization
Edible Oils Quality and Analysis

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

View on publisher site Record on OpenAlex

DOI: 10.1016/j.ijbiomac.2026.152432

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.

New to MARATTO™? Create a free account.