Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life

The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to be encapsulated in solid lipid nanoparticles (SLNs)...

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Detalles Bibliográficos
Autores principales: Gonçalves, Raquel F. S., Rodrigues, Rui, Vicente, António A., Pinheiro, Ana C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823338/
https://www.ncbi.nlm.nih.gov/pubmed/36616003
http://dx.doi.org/10.3390/nano13010093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823338/
https://www.ncbi.nlm.nih.gov/pubmed/36616003
http://dx.doi.org/10.3390/nano13010093

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