Effect of operating parameters on the physical and chemical stability of an oil gelled‐in‐water emulsified curcumin delivery system-Reference-Cited by-同舟云学术

Effect of operating parameters on the physical and chemical stability of an oil gelled‐in‐water emulsified curcumin delivery system

Published:2021-05-22 Issue:15 Volume:101 Page:6395-6406
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Vellido‐Perez Jose Antonio¹^ORCID,Ochando‐Pulido Javier Miguel¹^ORCID,Brito‐de la Fuente Edmundo²^ORCID,Martinez‐Ferez Antonio¹^ORCID

Affiliation:

1. Department of Chemical Engineering, Faculty of Sciences University of Granada Granada Spain

2. Innovation & Development Centers China & Germany Business Unit Parenteral Nutrition, Ketoanalogues & IV Fluids Pharmaceuticals & Devices Division Fresenius Kabi Deutschland GmbH Bad Homburg Germany

Funder

Universidad de Granada

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11310

Reference65 articles.

1. Curcumin: The story so far

2. Discovery of curcumin, a component of golden spice, and its miraculous biological activities

3. Curcumin, a component of golden spice: From bedside to bench and back

4. The Multifaceted Role of Curcumin in Cancer Prevention and Treatment

5. Clinical applications of curcumin

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