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...
Salvato in:
| Autori principali: | , , , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-01-01
|
| Serie: | Current Research in Food Science |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2665927125001704 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|