Soluble starch formulated nanocomposite increases water solubility and stability of curcumin

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 41-49

  Li, Jinglei ^a   Shin, Gye Hwa ^a   Lee, Il Woo ^a   Chen, Xiguang ^b   Park, Hyun Jin ^a  

^a Korea University   (South Korea)

^b OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Curcumin; Nanoparticle; Soluble starch; Stability; Water solubility

Indexed keywords

EID: 84954138133     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.024     Document Type: Article

References (44)

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