Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate-Reference-Cited by-同舟云学术

Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate

Published:2020-06-08 Issue:26 Volume:68 Page:7072-7081
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Shuangshuang¹,He Junbo¹^ORCID,Cao Lei¹,Lin Hong¹,Zhang Weinong¹,Zhong Qixin²

Affiliation:

1. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China

2. Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States

Funder

Ministry of Education of the People's Republic of China

Wuhan Polytechnic University

National Natural Science Foundation of China

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01171

Reference46 articles.

1. Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

2. Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol

3. Nanodelivery systems based on mucoadhesive polymer coated solid lipid nanoparticles to improve the oral intake of food curcumin

4. Preparation and characterization of nanoemulsion encapsulating curcumin

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