BSA-dextran emulsion for protection and oral delivery of curcumin

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 11-19

  Wang, Chaonan ^a   Liu, Zhijia ^a   Xu, Guangrui ^a   Yin, Baoru ^a   Yao, Ping ^a  

^a FUDAN UNIVERSITY   (China)

Author keywords

Curcumin; Emulsion; Oral bioavailability; Polysaccharide; Protein; Stability

Indexed keywords

BIOCHEMISTRY; CHEMICAL STABILITY; CONTROLLED DRUG DELIVERY; CROSSLINKING; DEXTRAN; EMULSIFICATION; EMULSIONS; FLUORESCENCE; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; HYDROPHOBICITY; MAMMALS; PROBES; TARGETED DRUG DELIVERY;

AQUEOUS PHASIS; CURCUMIN; GASTROINTESTINAL TRACT; MAILLARD REACTION; OIL PHASE; OIL-IN-WATER; ORAL BIOAVAILABILITIES; ORAL DELIVERY; STABILISER; WATER EMULSION;

PROTEINS;

EID: 84964806095     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.037     Document Type: Article

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