Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters.
Shangwei ZhangXiaofei XuJiguo YangJie RenPublished in: Food biophysics (2022)
The online version contains supplementary material available at 10.1007/s11483-021-09681-z.