Formulation and characterization of food grade O/W nanoemulsions encapsulating quercetin and curcumin: Insights on enhancing solubility characteristics
Rashid Iqbal, Zaffar Mehmood, Aisha Baig, Nauman Khalid
Topics & Concepts
CurcuminSolubilityEmulsionQuercetinChemistryIonic strengthAqueous solutionChromatographyStarchChemical engineeringMaterials scienceFood scienceOrganic chemistryAntioxidantBiochemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes