In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition
Nanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational separation and droplet aggregation and enhanced bioavailability of encapsulated compounds), however their application to foods is hindered by...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/36845 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/36845 |