Concepedia

Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention

Andrea Araiza‐Calahorra, Anwesha Sarkar

Food Structure · 2019 · 102 citations · 60 references

DOI

Concepts

References

60

CXCVI.—Emulsions

Spencer Umfreville Pickering · Journal of the Chemical Society Transactions · 1907 · 3K citations

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Separation of solids in the surface-layers of solutions and ‘suspensions’ (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—Preliminary account

W. Ramsden · Proceedings of the Royal Society of London · 1904 · 1.3K citations · Full text

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Bovine β-lactoglobulin at 1.8 Å resolution —  still an enigmatic lipocalin

Sharon Brownlow, João H. Morais‐Cabral, R. A. Cooper et al. · Structure · 1997 · 687 citations · Full text

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Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

Eric Dickinson · Trends in Food Science & Technology · 2011 · 595 citations

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Fluorescence Study of the Curcumin−Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells

Abhishek Sahu, Naresh Kasoju, Utpal Bora · Biomacromolecules · 2008 · 545 citations

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