articleFood ChemistryNov 18, 2011Closed access

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

KAKashif AhmedYLYan LiDJDavid Julian McClementsHXHang Xiao

University of Massachusetts Amherst

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

580
total citations
FWCI
23.96
Percentile
100%
References
32
Citations per year

Authors

4

Topics & keywords

Topics
Keywords
  • Curcumin
  • Chemistry
  • Emulsion
  • Ingredient
  • Micelle
  • Solubility
  • Digestion (alchemy)
  • Chromatography
UN Sustainable Development Goals
  • Clean water and sanitation
No related works found for this paper.

Funding