Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads-Reference-Cited by-同舟云学术

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Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads

Published:2019-08 Issue: Volume:134 Page:210-215
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Xu Wei,Huang Lu,Jin Weiping,Ge Peipei,Shah Bakht Ramin,Zhu Dandan,Jing Junxiang

Funder

National Natural Science Foundation of China

Natural Science Foundation of Henan Province

Xinyang Normal University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

1. Amorphous nano-curcumin stabilized oil in water emulsion: physico chemical characterization;Aditya;Food Chem.,2017

2. Recent advances in emulsion-based delivery approaches for curcumin: from encapsulation to bioaccessibility;Araiza-Calahorra;Trends Food Sci. Technol.,2018

3. Pickering emulsions stabilized nanocellulosic-based nanoparticles for coumarin and curcumin nanoencapsulations: in vitro release, anticancer and antimicrobial activities;Asabuwa Ngwabebhoh;Carbohydr. Polym.,2018

4. da Silva Carvalho, A. G., da Costa Machado, M. T., de Freitas Queiroz Barros, H. D., Cazarin, C. B. B., Maróstica Junior, M. R., & Hubinger, M. D. (2019). Anthocyanins from jussara (Euterpe edulis Martius) extract carried by calcium alginate beads pre-prepared using ionic gelation. Powder Technol., 345, 283–291.

5. An overview on preparation of emulsion-filled gels and emulsion particulate gels;Farjami;Trends Food Sci. Technol.,2019

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