Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

标题
Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation
作者
关键词
Chitosan-tripolyphosphate nanoparticles, Pickering emulsion, Curcumin encapsulation
出版物
FOOD HYDROCOLLOIDS
Volume 52, Issue -, Pages 369-377
出版商
Elsevier BV
发表日期
2015-07-18
DOI
10.1016/j.foodhyd.2015.07.015

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now