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)...
Main Authors: | Raquel F. S. Gonçalves, Rui Rodrigues, António A. Vicente, Ana C. Pinheiro |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-12-01
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Series: | Nanomaterials |
Subjects: | |
Online Access: | https://www.mdpi.com/2079-4991/13/1/93 |
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