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Physicochemical stability of curcumin emulsions stabilized by Ulva fasciata polysaccharide under different metallic

Ping Shao1, Qiang Qiu1, Hangjun Chen2

  • 1Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, China.

International Journal of Biological Macromolecules
|July 9, 2017
PubMed

Keywords:
Ionic concentrationO/W emulsionsPhysicochemical stabilityUlva fasciata polysaccharide

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