High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin.

Li, Zhenshun; Wang, Yi; Luo, Yangchao

High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin.

Li, Zhenshun; Wang, Yi; Luo, Yangchao.

Afiliación

Li Z; College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States.
Wang Y; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States.
Luo Y; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States. Electronic address: yangchao.luo@uconn.edu.

Colloids Surf B Biointerfaces ; 211: 112334, 2022 Mar.

Article en En | MEDLINE | ID: mdl-35051889

Asunto(s)

Curcumina; Curcumina/química; Yema de Huevo; Emulsiones/química; Lipoproteínas LDL; Tamaño de la Partícula; Rayos Ultravioleta

Palabras clave

Antioxidant activity; Bioaccessibility; Curcumin; Pickering emulsion; Rheology

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Curcumina Idioma: En Revista: Colloids Surf B Biointerfaces Asunto de la revista: QUIMICA Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos

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