Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation

Autor:	Jing‐Jing Fu, Dong‐Wen Fu, Guang‐Yao Zhang, Cong Sun, Yue Tang, Zhen‐Wen Shao, Xian‐Bing Xu, Liang Song
Rok vydání:	2022
Předmět:	Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 57:5993-6003
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15941
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7db234f8779fc930358616fc1b9da24d https://doi.org/10.1111/ijfs.15941 Zobrazit plný text záznamu Plný text