Preparation and characterization of nanoemulsion encapsulating curcumin-Reference-Cited by-同舟云学术

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Preparation and characterization of nanoemulsion encapsulating curcumin

Published:2015-01 Issue: Volume:43 Page:540-546
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sari T.P.,Mann Bimlesh,Kumar Rajesh,Singh R.R.B.,Sharma Rajan,Bhardwaj Minaxi,Athira S.

Funder

National Dairy Research Institute, Karnal, Haryana

NAIP, ICAR

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Anticancer potential of curcumin: preclinical and clinical studies;Aggarwal;Anticancer Research,2003

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

3. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery;Anal;Trends in Food Science and Technology,2007

4. Design of curcumin-loaded PLGA nanoparticles formulation with enhanced cellular uptake and increased bioactivity in vitro and superior bioavailability in vivo;Anand;Biochemical Pharmacology,2010

5. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009

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