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
Topics & Concepts
Pickering emulsionEmulsionStarchCurcuminChemistryZeta potentialGuar gumChemical engineeringIonic strengthPolysaccharideChromatographyNanoparticleFood scienceAqueous solutionOrganic chemistryBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications