Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants

Food Funct., 2019, Advance ArticleDOI: 10.1039/C9FO01963D, PaperJoão F. Araújo, Ana I. Bourbon, Lívia S. Simões, António A. Vicente, Paulo J. G. Coutinho, Oscar L. RamosLF nanohydrogel encapsulates curcumin with an efficiency of ca. 90 %; Curcumin is barely released in a hydrophilic food simulant at 25 °C; LF-curcumin nanohydrogel was successfully incorporated in a gelatine.To cite this article before page numbers are assigned, use the DOI form of citation above.The content of this RSS Feed (c) The Royal Society of Chemistry

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