Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications

Published 2015 View Full Article

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Title
Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications
Authors
Keywords
Curcumin, Gelatin, Electrohydrodynamic atomization, Bioaccessibility, Antioxidant activity
Journal
Innovative Food Science & Emerging Technologies
Volume 29, Issue -, Pages 302-307
Publisher
Elsevier BV
Online
2015-03-29
DOI
10.1016/j.ifset.2015.03.004

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