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

Published: 1 Oct 2019 | Version 1 | DOI: 10.17632/bh4jncjygc.1
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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.

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This data is associated with the following publication:

The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan

Published in: LWT - Food Science and Technology

Latest version

  • Version 1

    2019-10-01

    Published: 2019-10-01

    DOI: 10.17632/bh4jncjygc.1

    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

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