Enhanced solubilization of curcumin in mixed surfactant vesicles

Food Chemistry

Volumn 199, Issue , 2016, Pages 660-666

  Kumar, Arun ^a   Kaur, Gurpreet ^a   Kansal, S K ^a   Chaudhary, Ganga Ram ^a   Mehta, S K ^a  

^a PANJAB UNIVERSITY   (India)

Author keywords

Antioxidant; ct DNA interaction; Curcumin solubility and stability; Mixed surfactants

Indexed keywords

ALKALINITY; ANTIOXIDANTS; BIOCOMPATIBILITY; CARBON; CHAINS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; QUENCHING; SELF ASSEMBLY; SOLUBILITY;

ANTI-OXIDANT ACTIVITIES; CURCUMIN; DNA INTERACTION; DOUBLE CHAIN SURFACTANTS; FLUORESCENCE QUENCHING METHOD; IONIC SURFACTANTS; MIXED SURFACTANT; MIXED SURFACTANT SYSTEMS;

SURFACE ACTIVE AGENTS;

ANTIOXIDANT; CURCUMIN; SURFACTANT; WATER;

CHEMISTRY; SOLUBILITY;

ANTIOXIDANTS; CURCUMIN; SOLUBILITY; SURFACE-ACTIVE AGENTS; WATER;

EID: 84951046779     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.077     Document Type: Article

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