Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment

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DOI:10.1016/j.foodhyd.2021.107064
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.2021.107064

Elsevier

Abstract：The objective of this study was to explore the influence of different particle concentrations (0.5%–3.0 %, w/v), microfluidization pressures (0–150 MPa) and heating temperatures (30–70 °C) o

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