Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

Kashif Ahmed; Yan Li; David Julian McClements; Hang Xiao

doi:10.1016/j.foodchem.2011.11.039

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Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

Kashif Ahmed Yan Li David Julian McClements Hang Xiao

Year: 2011 Journal: Food Chemistry Vol: 132 (2)Pages: 799-807 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2011.11.039

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Keywords:

Curcumin Chemistry Emulsion Ingredient Micelle Solubility Digestion (alchemy) Chromatography Lipid digestion Food science Biochemistry Aqueous solution Organic chemistry Enzyme Lipase

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Curcumin's Biomedical Applications

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Medicine

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

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