In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers - Effect of interfacial composition

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 460-467

  Pinheiro, Ana C ^a   Coimbra, Manuel A ^b   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Alginate; Dynamic gastrointestinal system; In vitro digestion; Lactoferrin; Multilayer nanoemulsions

Indexed keywords

BIOCHEMISTRY; BIOMOLECULES; FATTY ACIDS; FOOD PRODUCTS;

BIOACTIVE COMPOUNDS; CURCUMIN; DYNAMIC GASTROINTESTINAL SYSTEM; ENCAPSULATED COMPOUNDS; GASTROINTESTINAL SYSTEMS; GASTROINTESTINAL TRACT; IN-VITRO DIGESTIONS; LACTOFERRIN; MULTILAYER NANOEMULSION; NANOEMULSION;

MULTILAYERS;

EID: 84938773702     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.025     Document Type: Article

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