Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation

标题
Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation
作者
关键词
Zein-lecithin composite nanoparticles, Curcumin, Antisolvent co-precipitation, Delivery, Mechanism
出版物
FOOD CHEMISTRY
Volume 237, Issue -, Pages 1163-1171
出版商
Elsevier BV
发表日期
2017-06-03
DOI
10.1016/j.foodchem.2017.05.134

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