In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition-Reference-Cited by-同舟云学术

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In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

Published:2016-01 Issue: Volume:52 Page:460-467
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pinheiro Ana C.,Coimbra Manuel A.,Vicente António A.

Funder

Fundação para a Ciência Tecnologia

Programa Operacional Regional do Norte

QREN

FEDER

FCT

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

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

2. Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications;Balcão;Food Hydrocolloids,2013

3. Polyelectrolyte multilayers, an overview;Decher,2003

4. Lactoferrin—a multifunctional protein with antimicrobial properties;Farnaud;Molecular Immunology,2003

5. Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model;Hu;Food Hydrocolloids,2010

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