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Thermal and oxidative stability of curcumin encapsulated in yeast microcarriers

Stephen Young1, Nitin Nitin2

  • 1Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, United States.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
CurcuminEncapsulationKinetic modelingOxidative stabilityPickering emulsionSaccharomyces cerevisiaeThermal pasteurization

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