Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.2K citations · Full text

Stability of curcumin in buffer solutions and characterization of its degradation products

Ying‐Jan Wang, Min‐Hsiung Pan, Ann‐Lii Cheng et al. · Journal of Pharmaceutical and Biomedical Analysis · 1997 · 1.7K citations

Materials Science, Engineering, Green Chemistry +3

In vitro human digestion models for food applications

Sun Jin Hur, Beong Ou Lim, Eric A. Decker et al. · Food Chemistry · 2010 · 924 citations

Nutrition, In Vitro Fermentation, Food Applications +8

Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation

Kawthar Bouchemal, S. Briançon, Éric Perrier et al. · International Journal of Pharmaceutics · 2004 · 846 citations

Chemical Engineering, Nano-emulsion Formulation, Micelle +3

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

Kashif Ahmed, Yan Li, David Julian McClements et al. · Food Chemistry · 2011 · 571 citations

Nanomedicine, Engineering, Release Properties +10