Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation

Mahesh Kharat; Guodong Zhang; David Julian McClements

doi:10.1016/j.foodres.2018.05.021

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Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation

Mahesh Kharat Guodong Zhang David Julian McClements

Year: 2018 Journal: Food Research International Vol: 111 Pages: 178-186 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2018.05.021

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Keywords:

Curcumin Degradation (telecommunications) Chemistry Chemical stability Emulsion Chemical engineering Water in oil Chromatography Food science Organic chemistry Biochemistry Computer science

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0.94

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Topics

Curcumin's Biomedical Applications

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

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation

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Citation History

Topics

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