Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

Trends in Food Science and Technology

Volumn 71, Issue , 2018, Pages 155-169

  Araiza Calahorra, Andrea ^a   Akhtar, Mahmood ^a   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Bioaccessibility; Curcumin; Encapsulation efficiency; Nanoemulsion; Pickering emulsion

Indexed keywords

BIOCHEMISTRY; BIODEGRADATION; DISPERSIONS; DROPS; EFFICIENCY; EMULSIONS; ENCAPSULATION; OILS AND FATS; PHYSIOLOGY; PROTEINS; SOLUBILITY;

BIOACCESSIBILITY; CURCUMIN; ENCAPSULATION EFFICIENCY; NANOEMULSION; PICKERING EMULSIONS;

EMULSIFICATION;

EID: 85034650270     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.11.009     Document Type: Review

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