Work

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

Year: 2011

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2011.11.039

Authors: Kashif Ahmed, Yan Li, David Julian McClements, Hang Xiao

Institution: University of Massachusetts Amherst

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: University of Massachusetts Amherst

OpenAlex ID: W2018053443

FWCI: 18.78

Cites: 30

Cited by: 602

Related to: 10