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Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization

Article ID Journal Published Year Pages File Type
4983879 Food Hydrocolloids 2017 8 Pages PDF
Keywords
Antioxidantelectrohydrodynamic atomizationAntimicrobialGelatinCurcuminEncapsulation
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization
Authors
J. Gómez-Estaca, M.P. Balaguer, G. López-Carballo, R. Gavara, P. Hernández-Muñoz,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Antioxidant
electrohydrodynamic atomization
Antimicrobial
Gelatin
Curcumin
Encapsulation
Bioengineering
Catalysis
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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