SCOPUS 정보 검색 플랫폼

Volumn 6, Issue 8, 2015, Pages 2475-2486

Designing excipient emulsions to increase nutraceutical bioavailability: Emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

(5) Zou, Liqiang a,b Liu, Wei a Liu, Chengmei a Xiao, Hang b McClements, David Julian b,c

a NANCHANG UNIVERSITY (China)

b UNIVERSITY OF MASSACHUSETTS (United States)

c KING ABDULAZIZ UNIVERSITY (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; EMULSIFICATION; EMULSIONS; MICELLES; OILS AND FATS; PROTEINS; SURFACE ACTIVE AGENTS;

BIOACCESSIBILITY; CHEMICAL DEGRADATION; GASTROINTESTINAL TRACT; OIL-IN-WATER EMULSIONS; ORAL BIOAVAILABILITIES; PHARMACEUTICAL APPLICATIONS; SURFACTANT-STABILIZED; WHEY PROTEIN ISOLATE;

OSTWALD RIPENING;

CASEIN; CURCUMIN; EMULSION; EXCIPIENT; POLYSORBATE; WHEY PROTEIN;

ANALYSIS; BIOAVAILABILITY; BIOLOGICAL MODEL; CHEMISTRY; DIETARY SUPPLEMENT; DIGESTION; DRUG STABILITY; EMULSION; EVALUATION STUDY; GASTROINTESTINAL TRACT; HUMAN; MEDICINAL CHEMISTRY; METABOLISM; PARTICLE SIZE; PROCEDURES; SOLUBILITY;

BIOLOGICAL AVAILABILITY; CASEINS; CHEMISTRY, PHARMACEUTICAL; CURCUMIN; DIETARY SUPPLEMENTS; DIGESTION; DRUG STABILITY; EMULSIONS; EXCIPIENTS; GASTROINTESTINAL TRACT; HUMANS; MODELS, BIOLOGICAL; PARTICLE SIZE; POLYSORBATES; SOLUBILITY; WHEY PROTEINS;

EID: 84938803763 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo00606f Document Type: Article

Times cited : (92)

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