Impact of microfluidization and thermal treatment on the structure, stability and in vitro digestion of curcumin loaded zein-propylene glycol alginate complex nanoparticles

Wei, Y, Wang, C, Liu, X et al. (6 more authors) (2020) Impact of microfluidization and thermal treatment on the structure, stability and in vitro digestion of curcumin loaded zein-propylene glycol alginate complex nanoparticles. Food Research International, 138 (Part B). 109817. ISSN 0963-9969

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020, Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Research International. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Zein-PGA complex nanoparticles; Curcumin; High-pressure; microfluidization; Thermal treatment; Physicochemical stability; In vitro digestion
Dates:
  • Accepted: 13 October 2020
  • Published (online): 20 October 2020
  • Published: December 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Jan 2021 15:54
Last Modified: 20 Oct 2021 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodres.2020.109817

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