Thermoresponsive gamma-cyclodextrin-based porous composite functionalized with N-isopropylacrylamide and soybean hull polysaccharide for controlled curcumin delivery

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Publication date: March 2026

Source: Journal of Food Engineering, Volume 407

Author(s): Shumin Wang, Shengnan Wang, Ziyang Zhang, Jun Li, He Liu, Chunlei Liu

Publication date: March 2026Source: Journal of Food Engineering, Volume 407Author(s): Shumin Wang, Shengnan Wang, Ziyang Zhang, Jun Li, He Liu, Chunlei Liu Read More