Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
Author:
Affiliation:
1. Sichuan Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000102087&tlng=en
Reference96 articles.
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3. Nanoemulsion- and emulsion-based delivery systems for curcumin: encapsulation and release properties;Ahmed K.;Food Chemistry,2012
4. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi F.;Food Hydrocolloids,2018
5. Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt);Almeida H. H. S.;Food Chemistry,2018
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