Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters

Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-based systems are poorly understood. The present study has in...

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Detalles Bibliográficos
Autores principales: Zhang, Shangwei, Xu, Xiaofei, Yang, Jiguo, Ren, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9128773/
https://www.ncbi.nlm.nih.gov/pubmed/35645654
http://dx.doi.org/10.1007/s11483-021-09681-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9128773/
https://www.ncbi.nlm.nih.gov/pubmed/35645654
http://dx.doi.org/10.1007/s11483-021-09681-z

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