Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility
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Title
Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility
Authors
Keywords
Nanoemulsions, Food synergy, Gastrointestinal tract, Nutraceuticals, Lipid digestion, Delivery system
Journal
Food Biophysics
Volume 11, Issue 3, Pages 213-225
Publisher
Springer Nature
Online
2016-05-07
DOI
10.1007/s11483-016-9432-9
References
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