Publication | Open Access

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility

Food ChemistryDroplet SizeFood ColloidLipid PreparationMicro-encapsulationCarrier Oil TypeFood EngineeringBiomedical EngineeringPremix Membrane EmulsificationEmulsionHealth Sciences