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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-07-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.931581/full |