Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters
Shangwei Zhang, Xiaofei Xu, Jiguo Yang, Jie Ren
Topics & Concepts
LipolysisChemistryEmulsionCurcuminFatty acidCalciumFood scienceChromatographyOrganic chemistryBiochemistryAdipose tissueProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis