High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release-Reference-Cited by-同舟云学术

High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release

Published:2021 Issue:1 Volume:12 Page:70-82
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Su Jiaqi¹²³⁴⁵,Cai Yongjian⁶⁷⁸⁹¹⁰^ORCID,Tai Kedong¹²³⁴⁵,Guo Qing¹²³⁴⁵,Zhu Shaoxin¹¹¹²¹³¹⁴,Mao Like¹²³⁴⁵,Gao Yanxiang¹²³⁴⁵^ORCID,Yuan Fang¹²³⁴⁵^ORCID,Van der Meeren Paul⁶⁷⁸⁹¹⁰

Affiliation:

1. Key Laboratory of Precision Nutrition and Food Quality

2. Key Laboratory of Functional Dairy

3. Ministry of Education; College of Food Science and Nutritional Engineering

4. China Agricultural University

5. Beijing 100083

6. Particle and Interfacial Technology Group

7. Faculty of Bioscience Engineering

8. Ghent University

9. B-9000 Gent

10. Belgium

11. Guangdong Sino Nutri-food Biological Technology Co.

12. Ltd.

13. Dongguan 523000

14. P.R. China

Abstract

Synergistic biological activities of probiotics and curcumin can be achieved based on the gut–brain axis.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO01659D

Reference42 articles.

1. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics

2. Microbes and mental health: A review

3. FAO/WHO , Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food. Guidelines for the Evaluation of Probiotics in Food. Joint Working Group Report on Drafting , London, Ontario , 2002

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