Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin-Reference-Cited by-同舟云学术

Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

Published:2015-05 Issue: Volume:15 Page:72-83
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Zou Liqiang,Zheng Bingjing,Liu Wei,Liu Chengmei,Xiao Hang,McClements David Julian

Funder

Cooperative State Research, Extension, Education Service, United States Department of Agriculture, Massachusetts Agricultural Experiment Station

United States Department of Agriculture, NRI Grants

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference34 articles.

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3. Volatile release and structural stability of beta-lactoglobulin primary and multilayer emulsions under simulated oral conditions;Benjamin;Food Chemistry,2013

4. Optimization, characterization and in vitro evaluation of curcumin microemulsions;Bergonzi;LWT - Food Science and Technology,2014

5. Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10;Cho;Food Chemistry,2014

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