Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 160-170

  Zhang, Zipei ^a   Zhang, Ruojie ^a   Zou, Liqiang ^a   Chen, Long ^b   Ahmed, Youssri ^c,d   Al Bishri, Widad ^c,d   Balamash, Khadija ^c,d,e   McClements, David Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b JIANGNAN UNIVERSITY   (China)

^c Faculty of Science and Production of Bioproducts for Industrial Applications Research Group   (Saudi Arabia)

^d KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

^e Vitamin D Pharmacogenomics Research   (Saudi Arabia)

Author keywords

Alginate; Bioaccessibility; Carrageenan; Curcumin; Digestion; Hydrogel beads

Indexed keywords

DROPS; FOOD PRODUCTS; GELATION; HYDROGELS; LIGHT SCATTERING;

ALGINATE BEADS; BIOACCESSIBILITY; CARRAGEENANS; CURCUMIN; DELIVERY SYSTEMS; DIGESTION; FREE LIPIDS; GASTROINTESTINAL TRACT; HYDROGEL BEADS; LIPID DROPLETS;

ALGINATE;

EID: 84959316938     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.02.036     Document Type: Article

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