Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 1-9

  Borrin, Thais R ^a   Georges, Eduarda L ^a   Moraes, Izabel C F ^a   Pinho, Samantha C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Catastrophic phase inversion; Curcumin; Low energy emulsification; Nanoemulsions

Indexed keywords

BIOCHEMISTRY; CHEMICAL STABILITY; OILS AND FATS; SOYBEAN OIL;

CURCUMIN; ENCAPSULATION SYSTEMS; LOW ENERGY EMULSIFICATION; NANO-EMULSIONS; NEUROPROTECTIVE ACTIVITY; OPERATIONAL PARAMETERS; PHASE INVERSION; PHYSICO-CHEMICAL STABILITY;

EMULSIFICATION;

EID: 84940486764     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.012     Document Type: Article

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