Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity

A nanocurcuminoids emulsion (NCE) was successfully synthesized via the phase inversion temperature (PIT) method combining magnetic stirring. Factors affecting the fabrication of this material, including emulsifier concentration, types of oils, temperature, and stirring time, were investigated. Resul...

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Veröffentlicht in:	Journal of food processing and preservation 2021-05, Vol.45 (5), p.n/a
Hauptverfasser:	Tran, Quang‐Hieu, Le Thi, Thanh‐Tran, Nguyen, Tien‐Cong, Tran, Trong‐Vu, Le, Quang‐Tri, Luu, Thi‐Thuy, Dinh, Van‐Phuc
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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