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Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol.
Shehzad, Qayyum; Rehman, Abdur; Jafari, Seid Mahdi; Zuo, Min; Khan, Muhammad Aslam; Ali, Ahmad; Khan, Sohail; Karim, Aiman; Usman, Muhammad; Hussain, Arif; Xia, Wenshui.
Afiliação
  • Shehzad Q; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
  • Rehman A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  • Jafari SM; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
  • Zuo M; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
  • Khan MA; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  • Ali A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hanzhou, 310058, China.
  • Khan S; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  • Karim A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  • Usman M; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.
  • Hussain A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  • Xia W; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China. Electronic address: xiaws@jiangnan.edu.cn.
Colloids Surf B Biointerfaces ; 199: 111481, 2021 Mar.
Article em En | MEDLINE | ID: mdl-33360079
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Texto completo: 1 Coleções: 01-internacional Temas: Agentes_cancerigenos Base de dados: MEDLINE Assunto principal: Curcumina Limite: Humans Idioma: En Revista: Colloids Surf B Biointerfaces Assunto da revista: QUIMICA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China
Texto completo
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Texto completo: 1 Coleções: 01-internacional Temas: Agentes_cancerigenos Base de dados: MEDLINE Assunto principal: Curcumina Limite: Humans Idioma: En Revista: Colloids Surf B Biointerfaces Assunto da revista: QUIMICA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China