HIGHLIGHTS
SUMMARY
A further study showed that approximately 14% of the encapsulated curcumin encapsulated in silica nanoparticle-stabilized Pickering emulsion degraded w in Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles waswas degraded h of24storage A further study showed that 14% of the encap after h. Compared with these reported studies, the results of this study indicated that the encapsulation of curcumin in the present O/W emulsions significantly improved the storage stability of curcumin compared to curcumin encapsulated in nano-emulsions, Pickering emulsions, and liposomes. Three sets of in_vitro gastrointestinal digestion experiments were conducted, curcumin O . . .
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