ArticleFoods (Basel, Switzerland)2021
Effects of Emulsifier Type and Post-Treatment on Stability, Curcumin Protection, and Sterilization Ability of Nanoemulsions.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
10 citing papers in PubMed, 37 citations in OpenAlex.
- Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food Applications.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation.Ultrasonics sonochemistry · 2026Article
- Article
- Encapsulation of curcumin in groundnut oil-in-water (O/W) nanoemulsions: Experimental analysis and molecular dynamics simulations.Ultrasonics sonochemistry · 2025Article
- Pickering emulsions stabilized by moringa seed residue protein/tannic acid particles for curcumin loading: Enhanced retention and bioaccessibility.Food chemistry: X · 2025Article
- Cinnamon Essential Oil Delivery Systems: Preparation Processes, Packaging Forms, and Industrialization Potentials.Food science & nutrition · 2025Review
- Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion.ACS omega · 2024Article
- Physicochemical and In Vitro Digestion Properties of Curcumin-Loaded Solid Lipid Nanoparticles with Different Solid Lipids and Emulsifiers.Foods (Basel, Switzerland) · 2023Article
- Production and Characterization of a Bioemulsifier Derived from Microorganisms with Potential Application in the Food Industry.Life (Basel, Switzerland) · 2022Review
- Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Curcumin has a high inhibitory effect on many potential diseases caused by bacteria and fungi. However, its degradability and low water solubility limit its application. Loading curcumin with an emulsion delivery system can overcome these problems. Five different types of emulsifiers were used to prepare the curcumin-loaded nanoemulsions, namely, Tween 80 (T80), Span 80 (S80), sodium dodecyl sulfate (SDS), soybean protein isolate (SPI), and lecithin (LEC). The effects of emulsifier types and post-treatment methods on emulsion stability and curcumin-load efficiency were studied. In addition, photodynamic inactivation was used to test the antibacterial effect of nanoemulsions on
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Registered trials
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