Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction-Reference-Cited by-同舟云学术

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Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction

Published:2024-05 Issue: Volume:440 Page:138215
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lu Jiayan,Wang Ying,Cao Wenhui,Yan Yan,Guo Fengxian,Li Jianlin,Li Weiwei

Funder

Anhui Academy of Agricultural Sciences

Major Science and Technology Projects in Anhui Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties;Ahmed;Food Chemistry,2012

2. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility;Araiza-Calahorra;Trends in Food Science & Technology,2018

3. Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins;Cao;Food Hydrocolloids,2022

4. Influence of the particle type on the rheological behavior of Pickering emulsions;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2011

5. Effect of the co-existing and excipient oil on the bioaccessibility of β-carotene loaded oil-free nanoparticles;Chen;Food Hydrocolloids,2020

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Composition Optimization of Curcumin-Loaded Double Oil–Water–Oil Emulsions and Their Stability Evaluation;Molecules;2024-08-26

2. Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes;LWT;2024-08

3. Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel;Food Research International;2024-07

4. Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton;Food Chemistry: X;2024-03

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