Preparation of highly stable oleogel-based nanoemulsions for encapsulation and controlled release of curcumin-Reference-Cited by-同舟云学术

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Preparation of highly stable oleogel-based nanoemulsions for encapsulation and controlled release of curcumin

Published:2022-06 Issue: Volume:378 Page:132132
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Palla Camila A.,Aguilera-Garrido Aixa,Carrín María Elena,Galisteo-González Francisco,Gálvez-Ruiz María José

Funder

Spain Ministry of Science and Innovation

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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

2. Anandharamakrishnan, C. (2014). Techniques for nanoencapsulation of food ingredients. In Techniques for Nanoencapsulation of Food Ingredients.

3. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant;Artiga-Artigas;Food Chemistry,2018

4. Enhancing the oral bioavailability of curcumin using solid lipid nanoparticles;Ban;Food Chemistry,2020

5. Effect of processing conditions on the structure of monostearin-oil-water gels;Batte;Food Research International,2007

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2. Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions;Food Biophysics;2024-08-23

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4. Design of Fat Alternatives Using Saturated Monoglycerides;Food Engineering Reviews;2024-07-11

5. Novel organic-inorganic composite pea protein silica food-grade aerogel materials: Fabrication, mechanisms, high oil-holding property and curcumin delivery capacity;International Journal of Biological Macromolecules;2024-07

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