Data for: The stability and in vitro digestion of curcumin emulsions containing Konjac glucomann

Published: 1 October 2019| Version 1 | DOI: 10.17632/bh4jncjygc.1
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The effect of KGM concentrations on the particle size distributions of WPI-stabilized curcumin emulsions, and the particle size distributions of curcumin emulsions with /without KGM undergoing the various enviromental changes including pH, salt concentrations and thermal process. these results reflected that the effect of KGM on the stability of WPI-stabilized curcumin emulsions.