Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion-Reference-Cited by-同舟云学术

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Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion

Published:2020-01 Issue: Volume:142 Page:658-667
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Chang,Wang Zhongjiang,Jin Hua,Wang Xiaoyu,Gao Yu,Zhao Qingshan,Liu Chunhong,Xu Jing

Funder

Natural Science Foundation of Heilongjiang Province

Postdoctoral project in Heilongjiang Province

Academic Backbone Project of Northeast Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

1. Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components;McClements;Adv. Colloid Interf. Sci.,2010

2. Colloidal delivery systems for micronutrients and nutraceuticals;Velikov;Soft Matter,2008

3. The molecular targets and therapeutic uses of curcumin in health and disease;Aggarwal;Adv. Exp. Med. Biol.,2007

4. Curcumin–phospholipid complex: preparation, therapeutic evaluation and pharmacokinetic study in rats;Maiti;Int. J. Pharm.,2007

5. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016

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