A co-amorphous oleogelator of curcumin and piperine for olive oil as multifunctional food additives
This study explores the development of a novel olive oil-based oleogel using a co-amorphous mixture of curcumin (Cur) and piperine (Pip) as the gelator. The co-amorphous mixture was prepared via a solvent co-evaporation method, optimizing the molar ratio and solvent system. The resulting oleogel dem...
Gorde:
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier
2025-01-01
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| Saila: | Current Research in Food Science |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S2665927125001704 |
| Etiketak: |
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