長野　一也教授が執筆した論文”Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin.”がFood Chemistry誌 (IF=8.8)にacceptされました。

Nagano K., Nakao T., Takeda M., Hirai H., Maekita H., Nakamura M., Imakawa N., Egawa A., Fujiwara T., Gao JQ., Kinoshita K., Sakata M., Nishino M., Yamashita T., Yoshida T., Harada K., Tachibana K., Doi T., Hirata K., Tsujino H., Higashisaka K., Tsutsumi Y. : Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin., Food Chemistry, 437, 137866, 2024. [IF=8.8]