Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability

标题
Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability
作者
关键词
Nanoemulsions, Curcumin, Low energy emulsification, Catastrophic phase inversion
出版物
JOURNAL OF FOOD ENGINEERING
Volume 169, Issue -, Pages 1-9
出版商
Elsevier BV
发表日期
2015-08-26
DOI
10.1016/j.jfoodeng.2015.08.012

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