JOURNAL ARTICLE

Effect of cationized guar gum on stability and bioaccessibility of curcumin-loaded Pickering emulsion stabilized by starch nanoparticles

Dan-Jung ChoiHye‐Young ShinJong‐Yea Kim

Year: 2024 Journal:   Food Chemistry Vol: 463 (Pt 1)Pages: 141091-141091   Publisher: Elsevier BV
Keywords:
Pickering emulsion Emulsion Starch Curcumin Chemistry Zeta potential Guar gum Chemical engineering Ionic strength Polysaccharide Chromatography Nanoparticle Food science Aqueous solution Organic chemistry Biochemistry

Metrics

14
Cited By
10.31
FWCI (Field Weighted Citation Impact)
56
Refs
0.96
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Pickering emulsions and particle stabilization
Physical Sciences →  Materials Science →  Materials Chemistry
Polysaccharides Composition and Applications
Life Sciences →  Agricultural and Biological Sciences →  Food Science
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