The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan

Tai, K, Rappolt, M orcid.org/0000-0001-9942-3035, Mao, L et al. (3 more authors) (2020) The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan. Food Hydrocolloids, 99. 105355. p. 105355. ISSN 0268-005X

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Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2019, Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Liposomes; Curcumin; Chitosan; Vesicle stability; Sustained release
Dates:
  • Published: February 2020
  • Accepted: 2 September 2019
  • Published (online): 4 September 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 06 Dec 2019 09:45
Last Modified: 04 Sep 2020 00:39
Status: Published
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.foodhyd.2019.105355

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