Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum

Published 2017 View Full Article

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Title
Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum
Authors
Keywords
Curcumin, Emulsion filled gels, Cold-set gelation, Soy protein isolate, Xanthan gum, Solid lipid microparticles
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 759-767
Publisher
Elsevier BV
Online
2017-09-28
DOI
10.1016/j.foodres.2017.09.071

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