Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 138-147

  Li, Jinglei ^a   Hwang, In Cheon ^b   Chen, Xiguang ^c   Park, Hyun Jin ^a  

^a Korea University   (South Korea)

^b Central Research Institute   (South Korea)

^c OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Chitosan; Curcumin; In vitro digestibility; Molecular weight; Nano emulsion; Stability

Indexed keywords

CHITOSAN; COATINGS; EMULSIFICATION; IONIC STRENGTH; IRRADIATION; OILS AND FATS; PHASE SEPARATION;

CHITOSAN COATINGS; CURCUMIN; HIGH MOLECULAR WEIGHT; IN VITRO DIGESTIBILITY; IN-VITRO; LOADING EFFICIENCY; NANOEMULSION; TWEEN 80; ULTRA-SONICATION; VITRO DIGESTIBILITIES;

MOLECULAR WEIGHT;

EID: 84962315019     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.016     Document Type: Article

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