Curcumin liposomes prepared with milk fat globule membrane phospholipids and soybean lecithin

Journal of Dairy Science

Volumn 99, Issue 3, 2016, Pages 1780-1790

  Jin, Hong Hao ^a   Lu, Qun ^a,b   Jiang, Jian Guo ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Curcumin; Liposome; Milk fat globule membrane; Phospholipid; Soybean lecithin

Indexed keywords

CURCUMIN; GLYCOLIPID; GLYCOPROTEIN; LIPOSOME; MILK FAT GLOBULE; PHOSPHATIDYLCHOLINE; PHOSPHOLIPID;

CHEMISTRY; DRUG STABILITY; FOOD HANDLING; LIGHT; PARTICLE SIZE; PH; RADIATION RESPONSE; SOYBEAN; TEMPERATURE;

CURCUMIN; DRUG STABILITY; FOOD TECHNOLOGY; GLYCOLIPIDS; GLYCOPROTEINS; HYDROGEN-ION CONCENTRATION; LECITHINS; LIGHT; LIPOSOMES; PARTICLE SIZE; PHOSPHOLIPIDS; SOYBEANS; TEMPERATURE;

EID: 84957828171     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10391     Document Type: Article

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