Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles...

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Detalles Bibliográficos
Autores principales: Ghirro, Larissa C., Rezende, Stephany, Ribeiro, Andreia S., Rodrigues, Nuno, Carocho, Márcio, Pereira, José Alberto, Barros, Lillian, Demczuk, Bogdan, Barreiro, Maria-Filomena, Santamaria-Echart, Arantzazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877447/
https://www.ncbi.nlm.nih.gov/pubmed/35209037
http://dx.doi.org/10.3390/molecules27041250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877447/
https://www.ncbi.nlm.nih.gov/pubmed/35209037
http://dx.doi.org/10.3390/molecules27041250

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