Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

Published 2017 View Full Article

Authors

Keywords

Electrospraying, Liposome, Encapsulation, Curcumin, Functional food, Bioaccessibility

Journal

FOOD CHEMISTRY

Volume 233, Issue -, Pages 343-350

Publisher

Elsevier BV

Online

2017-04-22

DOI

10.1016/j.foodchem.2017.04.133

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