Emulsions stabilized by cellulose-based nanoparticles for curcumin encapsulations: <i>In vitro</i> antioxidant properties.

Emulsions stabilized by cellulose-based nanoparticles for curcumin encapsulations: In vitro antioxidant properties.

Zhang, Jian; Zhang, Huien; Liu, Liping; Chen, Zhongfa.

Afiliação

Zhang J; Zhejiang Provincial Top Discipline of Biological Engineering (Level A), College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China.
Zhang H; Zhejiang Provincial Top Discipline of Biological Engineering (Level A), College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China.
Liu L; Zhejiang Provincial Top Discipline of Biological Engineering (Level A), College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China.
Chen Z; Zhejiang Provincial Top Discipline of Biological Engineering (Level A), College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China.

Front Nutr ; 9: 931581, 2022.

Article em En | MEDLINE | ID: mdl-35942167