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Journal: Foods, 2025
Volume: 14
Number: 2825
2825
Article: Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release
Authors: by Chuyan Wang, Xiaoying Liu, Yan Zhang, Xiaomin Li, Yuanfei Ge, Wei Lan and Liuqing Yang
Link: https://www.mdpi.com/2304-8158/14/16/2825

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