Glycyrrhizin-modified mung bean protein for synergistic co-encapsulation of curcumin and naringenin with enhanced stability and bioavailability

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Publication date: July 2026

Source: Innovative Food Science & Emerging Technologies, Volume 111

Author(s): Wei Sun, Jiahe Miao, Yanjun Wei, Xianggen Wu, Chenchen Gu

​Publication date: July 2026Source: Innovative Food Science & Emerging Technologies, Volume 111Author(s): Wei Sun, Jiahe Miao, Yanjun Wei, Xianggen Wu, Chenchen Gu Read More