Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior-Reference-Cited by-同舟云学术

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Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior

Published:2024-08 Issue: Volume:275 Page:133551
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Siyi,Wang Yuxi,Huang Yue,Hu Mengtao,Lv Xiangxiang,Zhang Yuhao,Dai Hongjie

Funder

National College Students Innovation and Entrepreneurship Training Program

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Reference86 articles.

1. Improving curcumin bioavailability: current strategies and future perspectives;Tabanelli;Pharmaceutics,2021

2. Application of different nanocarriers for encapsulation of curcumin;Rafiee;Crit. Rev. Food Sci. Nutr.,2019

3. Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate;Zhan;Food Chem.,2024

4. Recent advances in encapsulation of curcumin in nanoemulsions: a review of encapsulation technologies, bioaccessibility and applications;Jiang;Food Res. Int.,2020

5. The novel Pickering emulsion gels stabilized by zein hydrolysate-chitin nanocrystals coacervates: improvement on stability and bioaccessibility for curcumin;Lei;Food Res. Int.,2022

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