Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

Araiza-Calahorra, A, Akhtar, M and Sarkar, A orcid.org/0000-0003-1742-2122 (2018) Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility. Trends in Food Science and Technology, 71. pp. 155-169. ISSN 0924-2244

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Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Trends in Food Science and Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Curcumin; Pickering emulsion; Nanoemulsion; Encapsulation efficiency; Bioaccessibility
Dates:
  • Published: January 2018
  • Accepted: 13 November 2017
  • Published (online): 16 November 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 Nov 2017 16:42
Last Modified: 16 Nov 2018 01:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.tifs.2017.11.009

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