Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility
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Title
Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility
Authors
Keywords
Curcumin, Emulsions, Digestion, Droplet size, Carrier oil, Bioaccessibility
Journal
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131825
Publisher
Elsevier BV
Online
2021-12-10
DOI
10.1016/j.foodchem.2021.131825
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