1. COMPLEXATION OF CURCUMIN USING WHEY PROTEINS TO ENHANCE AQUEOUS SOLUBILITY, STABILITY AND ANTIOXIDANT PROPERTY. Authors: LEVENTE ZSOLT RACZ, CSABA-PAL RACZ, OSSI HOROVITZ, GHEORGHE TOMOAIA, AURORA MOCANU, IRINA KACSO, MELINDA SARKOZI, MONICA DAN, SEBASTIAN PORAV, GHEORGHE BORODI, MARIA TOMOAIA-COTISEL.