Effect of gum arabic or sodium alginate incorporation on the physicochemical and curcumin retention properties of liposomes

Author:

Li Junhua,Zhai Jiali,Dyett Brendan,Yang Yanjun,Drummond Calum J.ORCID,Conn Charlotte E.ORCID

Funder

National Key Research and Development Program of China

National Natural Science Foundation for the Youth of China

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat;Abbasi;Ultrasonics Sonochemistry,2019

2. Liposome: Classification, preparation, and applications;Akbarzadeh;Nanoscale Research Letters,2013

3. Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions;Artiga-Artigas;Food Hydrocolloids,2017

4. Chapter 10 - polymeric and lipid-based systems for controlled drug release: An engineering point of view;Barba,2019

5. 14 - algins/alginates;BeMiller,2019

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