High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin
Zhenshun Li, Yi Wang, Yangchao Luo
Topics & Concepts
CurcuminMaterials sciencePickering emulsionOil dropletAqueous two-phase systemChemical engineeringEmulsionChemistryChromatographyAqueous solutionNanoparticleNanotechnologyBiochemistryOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis