Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients
Qiong‐Qiong Yang, Zhongquan Sui, Wei Lü, Harold Corke
Topics & Concepts
CurcuminChemistrySolubilityLecithinZeta potentialEmulsionThermal stabilityChromatographyNutrientFood scienceChemical engineeringOrganic chemistryBiochemistryNanoparticleEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisCurcumin's Biomedical Applications