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

出版年份 2016 全文链接

标题

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

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