Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention

Araiza Calahorra, A and Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention. Food Structure, 21. 100113. ISSN 2213-3291

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Structure. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Curcumin; Pickering emulsion; Nanogel; Retention; Whey protein; Electrostatic interaction
Dates:
  • Published: July 2019
  • Accepted: 22 April 2019
  • Published (online): 23 April 2019
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) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 25 Apr 2019 10:51
Last Modified: 23 Apr 2020 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foostr.2019.100113

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