Curcumin-loaded nano-emulsion prepared by high pressure homogenization: impact of emulsifiers on physicochemical stability and in vitro digestion
Author:
Affiliation:
1. China Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101237&tlng=en
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3. Innovative functional nanodispersion: combination of carotenoid from Spirulina and yellow passion fruit albedo;Bezerra P. Q. M.;Food Chemistry,2019
4. Novel gamma-cyclodextrin-metal-organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties;Chen Y.;Food Chemistry,2021
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