Effect of β-sitosterol on the curcumin-loaded liposomes: Vesicle characteristics, physicochemical stability, in vitro release and bioavailability

Tai, K, Rappolt, M orcid.org/0000-0001-9942-3035, He, X et al. (6 more authors) (2019) Effect of β-sitosterol on the curcumin-loaded liposomes: Vesicle characteristics, physicochemical stability, in vitro release and bioavailability. Food Chemistry, 293. pp. 92-102. ISSN 0308-8146

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 Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Liposomes; β-Sitosterol; Curcumin; Vesicle stability; Release profile
Dates:
  • Published: 30 September 2019
  • Accepted: 22 April 2019
  • Published (online): 22 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: 09 May 2019 12:51
Last Modified: 22 Apr 2020 00:39
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2019.04.077

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