Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum - Concepedia

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Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum

63

Citations

36

References

2017

Year

Thais C. Brito‐Oliveira, Marina Bispo, Izabel Cristina Freitas Moraes, Osvaldo H. Campanella, Samantha C. Pinho

Food Research International

Food ChemistrySoy Protein IsolateFood ColloidLipid PreparationMicro-encapsulationFood EngineeringCold-set EmulsionSolid Lipid MicroparticlesBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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