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

To improve the dispersity and antioxidant properties of curcumin, curcumin emulsions covered with cellulose particles (CP) with different structures were successfully prepared, and the structural characteristics, stability, and antioxidant properties of emulsions were investigated. The results showe...

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Detalles Bibliográficos
Autores principales:	Zhang, Jian, Zhang, Huien, Liu, Liping, Chen, Zhongfa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9356219/ https://www.ncbi.nlm.nih.gov/pubmed/35942167 http://dx.doi.org/10.3389/fnut.2022.931581

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