Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation
Curcumin was encapsulated within dairy milk products (skim, low-fat and whole) using a pH-driven method. The curcumin was incorporated into all milk products at a high encapsulation efficiency (>85%) and was shown to be in an amorphous state. Ultracentrifugation analysis showed that the curcumin...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464622000603 |