Effect of oil phase volume fraction on curcumin-loaded Pickering emulsions stabilized by soy protein isolate/sodium alginate complex particles: Stability and in vitro digestibility.
To enhance both the stability and bioaccessibility of curcumin, curcumin-loaded Pickering emulsions were fabricated using soy protein isolate/sodium alginate complex particles as stabilizers. The effect of oil phase volume fraction on emulsion properties was examined, along with the potential of high internal phase Pic...