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Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios

机译：稳定姜黄素纳米乳液的研制：乳化剂类型和表面活性剂对油比的影响

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Peihua Ma; Qinghan Zeng; Kedong Tai; Xiaoye He; Yanyu Yao; Xiaofeng Hong; Fang Yuan;
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1. Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios [J] . Ma Peihua, Zeng Qinghan, Tai Kedong, Journal of Food Science and Technology . 2018,第9期

机译：稳定姜黄素纳米乳液的研制：乳化剂类型和表面活性剂对油比的影响
2. Optimal Development of a New Stable Nutraceutical Nanoemulsion Based on the Inclusion Complex of 2-Hydroxypropyl-beta-cyclodextrin with Canthaxanthin Accumulated by Dietzia natronolimnaea HS-1 Using Ultrasound-Assisted Emulsification [J] . Gharibzahedi Seyed Mohammad Taghi, Razavi Seyed Hadi, Mousavi Mohammad Journal of Dispersion Science and Technology . 2015,第4a6期

机译：基于2-羟基丙基-β-环糊精与角黄素的包涵体复合物的超声辅助乳化优化开发新型稳定的纳米营养乳剂。
3. Preparation and characterization of bioactive oils nanoemulsions: Effect of oil unsaturation degree, emulsifier type and concentration [J] . Sahafi Sayed Mohammad, Goli Sayed Amir Hossein, Kadivar Mahdi, Journal of Dispersion Science and Technology . 2018,第4a6期

机译：生物活性油纳米乳液的制备与表征：油不饱和度，乳化剂型和浓度的影响
4. Development of nanoemulsions by an emulsification-evaporation technique [C] . Elizabeth Troncoso, José Miguel Aguilera, David Julian McClements International congress on engineering and food . 2011

机译：乳化蒸发技术开发纳米乳液
5. Development and Characterization of Novel Sulforaphane-Enabled Self-Emulsifying Drug Delivery Systems for Taxanes and Curcumin [D] . Kamal, Mohammad Mostafa. 2019

机译：新型为萝卜烷和姜黄素启用萝卜硫素的自乳化药物递送系统的开发和表征
6. Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios [O] . Peihua Ma, Qinghan Zeng, Kedong Tai, 2018

机译：稳定的姜黄素纳米乳液的开发：乳化剂类型和表面活性剂与油比的影响
7. Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type [O] . Raquel F. S. Gonçalves, Joana T. Martins, Luís Abrunhosa, 2021

机译：用于提高姜黄素生物利用度的纳米乳剂及其安全评价：乳化剂类型的影响

Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios

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