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NTIS 바로가기LWT- Food science and technology, v.96, 2018년, pp.58 - 65
Raviadaran, Revathi (Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus) , Chandran, Davannendran (Graphene & Advanced 2D Materials Research Group (GAMRG), School of Science and Technology, Sunway University) , Shin, Liew Huey (Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus) , Manickam, Sivakumar (Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus)
Abstract This study aims to produce and optimize palm oil-based nano-emulsion to encapsulate curcumin using microfluidizer and Response Surface Methodology (RSM). Encapsulation of curcumin is essential to overcome curcumin's poor bioavailability through the formation of nano-sized droplets in order...
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