In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin

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DOI:10.1016/j.foodhyd.2021.106692
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodhyd.2021.106692

Elsevier

Abstract：This study examined the impact of the dynamic gastric digestion of two iso-caloric dairy gels containing curcumin nanoemulsion (D3,2 = 0.187 μm) on the intestinal lipid digestion and the bio

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierRecent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility