Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention

Food Structure

Volumn 21, Issue , 2019, Pages

  Araiza Calahorra, Andrea ^a   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Curcumin; Electrostatic interaction; Nanogel; Pickering emulsion; Retention; Whey protein

Indexed keywords

EID: 85065064236     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2019.100113     Document Type: Article

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