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Gum Arabic modified nano-nutriosomes for curcumin encapsulation: Characterization, influence on physicochemical,

Zineb Ould Yahia1, Lianghua Xie2, Ahmed K Rashwan3

  • 1Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

International Journal of Biological Macromolecules
|March 22, 2025
PubMed

Keywords:
Controlled releaseCurcuminGum ArabicLAB countNano-nutriosomeYogurt, physicochemical properties

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