Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads

Published 2017 View Full Article

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Title
Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads
Authors
Keywords
Curcumin, Encapsulation, Nanoemulsions, Emulsions, Microgels, Hydrogels
Journal
FOOD HYDROCOLLOIDS
Volume 71, Issue -, Pages 187-197
Publisher
Elsevier BV
Online
2017-05-23
DOI
10.1016/j.foodhyd.2017.05.022

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