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Food and Function

Volumn 7, Issue 1, 2016, Pages 417-424

Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream

(6) Kumar, Deep Diyuti a Mann, Bimlesh a Pothuraju, Ramesh a Sharma, Rajan a Bajaj, Rajesh a Minaxi, a

a NATIONAL DAIRY RESEARCH INSTITUTE (India)

Author keywords

[No Author keywords available]

Indexed keywords

EFFICIENCY; ENCAPSULATION; ICE CONTROL; IONIC STRENGTH; OILS AND FATS; PARTICLE SIZE ANALYSIS; SODIUM; ZETA POTENTIAL;

BIOACTIVE COMPONENTS; ENCAPSULATION EFFICIENCY; INTESTINAL DIGESTION; IONIC CONCENTRATIONS; MEAN PARTICLE SIZE; MEDIUM CHAIN TRIGLYCERIDES; PROCESSING CONDITION; SENSORY ATTRIBUTES;

PARTICLE SIZE;

CASEIN; CURCUMIN; NANOCAPSULE;

ANALYSIS; CHEMISTRY; FOOD HANDLING; ICE CREAM; SCANNING ELECTRON MICROSCOPY;

CASEINS; CURCUMIN; FOOD TECHNOLOGY; ICE CREAM; MICROSCOPY, ELECTRON, SCANNING; NANOCAPSULES;

EID: 84956664765 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo00924c Document Type: Article

Times cited : (79)

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