Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

Food Chemistry

Volumn 132, Issue 2, 2012, Pages 799-807

  Ahmed, Kashif ^a   Li, Yan ^a   McClements, David Julian ^a   Xiao, Hang ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bioaccessibility; Bioavailability; Curcumin; Delivery systems; Digestion; Emulsions; Nanoemulsions; pH stat

Indexed keywords

BIOACCESSIBILITY; BIOAVAILABILITY; CURCUMIN; DELIVERY SYSTEMS; NANO-EMULSIONS; PH-STAT;

BIOCHEMISTRY; CENTRIFUGATION; EMULSIONS; GLYCEROL; SLUDGE DIGESTION;

EMULSIFICATION;

CURCUMIN; OIL; TRIACYLGLYCEROL; WATER;

ARTICLE; CENTRIFUGATION; CONTROLLED STUDY; DIGESTION; DRUG BIOAVAILABILITY; DRUG DELIVERY SYSTEM; DRUG FORMULATION; DRUG SOLUBILITY; DRUG STABILITY; EMULSION; ENCAPSULATION; FRACTIONATION; IN VITRO STUDY; LIPID COMPOSITION; MICELLE; NANOEMULSION; PARTICLE SIZE; SMALL INTESTINE;

EID: 84855715840     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.039     Document Type: Article

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