Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life

The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to be encapsulated in solid lipid nanoparticles (SLNs)...

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Autori principali:	Raquel F. S. Gonçalves, Rui Rodrigues, António A. Vicente, Ana C. Pinheiro
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-12-01
Serie:	Nanomaterials
Soggetti:	lipid-based nanodelivery systems curcumin nanostructures in food food fortification functional foods storage period
Accesso online:	https://www.mdpi.com/2079-4991/13/1/93
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