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1 Ergebnisse
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Polyglycerol fatty acid ester contributes to the improvemen..:
Nagano, Kazuya
;
Nakao, Tomohiro
;
Takeda, Mariko
...
Food Chemistry. 437 (2024) - p. 137866 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137866
RT Journal T1
Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137866&Exemplar=1&LAN=DE A1 Nagano, Kazuya A1 Nakao, Tomohiro A1 Takeda, Mariko A1 Hirai, Haruna A1 Maekita, Hikaru A1 Nakamura, Michiko A1 Imakawa, Naoki A1 Egawa, Ayako A1 Fujiwara, Toshimichi A1 Gao, Jian-Qing A1 Kinoshita, Keigo A1 Sakata, Makoto A1 Nishino, Masayuki A1 Yamashita, Takuya A1 Yoshida, Takuya A1 Harada, Kazuo A1 Tachibana, Keisuke A1 Doi, Takefumi A1 Hirata, Kazumasa A1 Tsujino, Hirofumi A1 Higashisaka, Kazuma A1 Tsutsumi, Yasuo PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 437 SP 137866 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137866 DO https://doi.org/10.1016/j.foodchem.2023.137866 SF ELIB - SuUB Bremen
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