Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 47, 2015, Pages 10263-10270

  Xiao, Jie ^a   Li, Chao ^b   Huang, Qingrong ^a,c  

^a RUTGERS UNIVERSITY   (United States)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

curcumin; encapsulation; in vitro digestion; kafirin; lipid oxidation; Pickering emulsion

Indexed keywords

CHEMICAL STABILITY; EMULSIFICATION; ENCAPSULATION; NANOPARTICLES; OILS AND FATS; OXIDATION;

CURCUMIN; IN-VITRO DIGESTIONS; KAFIRIN; LIPID OXIDATION; PICKERING EMULSIONS;

STABILITY;

CURCUMIN; EMULSION; KAFIRIN PROTEIN, SORGHUM BICOLOR; NANOPARTICLE; VEGETABLE PROTEIN;

BIOLOGICAL MODEL; CHEMISTRY; DEVICES; DIGESTION; DRUG DELIVERY SYSTEM; EMULSION; GASTROINTESTINAL TRACT; HUMAN; MEDICINAL CHEMISTRY; METABOLISM; PARTICLE SIZE; PROCEDURES;

CHEMISTRY, PHARMACEUTICAL; CURCUMIN; DIGESTION; DRUG DELIVERY SYSTEMS; EMULSIONS; GASTROINTESTINAL TRACT; HUMANS; MODELS, BIOLOGICAL; NANOPARTICLES; PARTICLE SIZE; PLANT PROTEINS;

EID: 84948652373     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b04385     Document Type: Article

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