Incorporation of curcumin-loaded solid lipid nanoparticles into yogurt: Tribo-rheological properties and dynamic in vitro digestion-Reference-Cited by-同舟云学术

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Incorporation of curcumin-loaded solid lipid nanoparticles into yogurt: Tribo-rheological properties and dynamic in vitro digestion

Published:2024-04 Issue: Volume:181 Page:114112
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gonçalves Raquel F.S.,Fernandes Jean-Michel,Martins Joana T.,Vieira Jorge M.,Abreu Cristiano S.,Gomes José R.,Vicente António A.,Pinheiro Ana C.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Reference43 articles.

1. Developing a mint yogurt enriched with omega-3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics;Bakry;Journal of Food Processing and Preservation,2019

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

3. Impact of protein-nanoparticle interactions on gastrointestinal fate of ingested nanoparticles: Not just simple protein corona effects;Cao;NanoImpact,2019

4. Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review;Corvera-Paredes;Frontiers in Nutrition,2022

5. Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt;Das;LWT,2019

Cited by 3 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. Simultaneous vehiculation of curcumin and riboflavin in bigels produced through WPI cold-set gelation;Food Hydrocolloids;2025-01

2. Ferulic acid improved the yogurt stability through interaction with milk protein;International Dairy Journal;2024-11

3. Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract infections;Food Research International;2024-11

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