Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment

Wei, Y, Wang, C, Liu, X et al. (7 more authors) (2022) Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment. Food Hydrocolloids, 122. 107064. ISSN 0268-005X

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Curcumin; β-Carotene; Pickering emulsion; Microfluidization; Thermal treatment; In vitro gastrointestinal digestion
Dates:
  • Accepted: 25 July 2021
  • Published (online): 28 July 2021
  • Published: January 2022
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: 08 Dec 2021 14:21
Last Modified: 28 Jul 2022 00:13
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2021.107064

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