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

Dan-Jung Choi; Hye‐Young Shin; Jong‐Yea Kim

doi:10.1016/j.foodchem.2024.141091

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

Dan-Jung Choi Hye‐Young Shin Jong‐Yea Kim

Year: 2024 Journal: Food Chemistry Vol: 463 (Pt 1)Pages: 141091-141091 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2024.141091

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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

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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

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

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