Effects of charge distribution and degree of methylesterification of pectin emulsifier on bioaccessibility of curcumin incorporated in nanoemulsions-Reference-Cited by-同舟云学术

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Effects of charge distribution and degree of methylesterification of pectin emulsifier on bioaccessibility of curcumin incorporated in nanoemulsions

Published:2024-11 Issue: Volume:279 Page:135189
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Park Su Yeon,Kim Yang,Lee Jaehee,Cameron Randall G.,Moon Tae-Wha,Lee Changjoo,Mun Saehun

Funder

Ministry of Agriculture, Food and Rural Affairs

National Research Foundation of Korea

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Education

Publisher

Elsevier BV

Reference41 articles.

1. Curcumin, a component of golden spice: from bedside to bench and back;Prasad;Biotechnol. Adv.,2014

2. How does curcumin work with poor bioavailability? Clues from experimental and theoretical studies;Shen;Sci. Rep.,2016

3. Bioavailability of curcumin: problems and promises;Anand;Mol. Pharm.,2007

4. Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models;Fu;Food Chem.,2015

5. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application;Aditya;J. Funct. Foods,2015

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