Data for: The stability and in vitro digestion of curcumin emulsions containing Konjac glucomann
Description of this data
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.
Experiment data files
This data is associated with the following publication:
Cite this dataset
he, shenghua (2019), “Data for: The stability and in vitro digestion of curcumin emulsions containing Konjac glucomann”, Mendeley Data, v1 http://dx.doi.org/10.17632/bh4jncjygc.1