Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin

Araiza Calahorra, A, Wang, Y, Bosch, C orcid.org/0000-0001-6705-5709 et al. (2 more authors) (2020) Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin. Current Research in Food Science, 3. pp. 178-188. ISSN 2665-9271

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Copyright, Publisher and Additional Information: © 2020 The Author(s). Published by Elsevier B.V. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
Keywords: Pickering emulsion; microgel; curcumin; in vitro digestion; Caco-2 cells; cellular uptake
Dates:
  • Published: November 2020
  • Accepted: 4 May 2020
  • Published (online): 13 May 2020
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)
The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 15 May 2020 11:08
Last Modified: 29 Jun 2020 10:55
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.crfs.2020.05.001

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