Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids

Tai, K, Rappolt, M orcid.org/0000-0001-9942-3035, Mao, L et al. (2 more authors) (2020) Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids. Food Chemistry, 326. 126973. ISSN 0308-8146

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 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; Curcumin; Hydrogenated phospholipid; Stability
Dates:
  • Published: 1 October 2020
  • Accepted: 2 May 2020
  • Published (online): 5 May 2020
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: 02 Jun 2020 12:25
Last Modified: 02 Jun 2020 12:25
Status: Published
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.foodchem.2020.126973

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