Effect of operating parameters on the physical and chemical stability of an oil gelled-in-water emulsified curcumin delivery system.
Jose Antonio Vellido-PerezJavier Miguel Ochando-PulidoEdmundo Brito-de la FuenteAntonio Martínez-FérezPublished in: Journal of the science of food and agriculture (2021)
The results obtained in the present study provide a valuable tool for the rational design and development of oil gelled-in-water emulsions that stabilize and transport bioactive compounds such as curcumin. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.