Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics
In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin. The effect of homogenization pressure on nanoemulsions was investigated, and the particle size,...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Schriftenreihe: | Shipin gongye ke-ji |
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| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060217 |
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