Food Chemistry
Collagen peptides increase curcumin bioaccessibility in milk protein-stabilized emulsions by increasing mixed micelle solubilization capacity
Publication date: Available online 8 December 2025Source: Food ChemistryAuthor(s): Shanshan Hu, Wenxia Dong, Yiqing Zou, Chengxin Tian, David Julian McClements, Yanrong Zhao, Yan Li