Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility
Tian Jiang, Catherine Charcosset
Topics & Concepts
ChemistryFood scienceCurcuminEmulsionParticle sizeTributyrinChromatographyLipid digestionBiochemistryPhysical chemistryLipaseEnzymeProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes