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Science and Technology of Food Industry > 2007 > (01): 181-182.

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[1]	LI Xiaotong, CHEN Ying, CHEN Mianhong, ZENG Fanke, DAI Yaping, ZHOU Wei, LI Ruyi. Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oat β-Glucan and Proanthocyanidins[J]. Science and Technology of Food Industry, 2025, 46(10): 65-74. DOI: 10.13386/j.issn1002-0306.2024050283
[2]	XU Bingxin, LIU Chaoran, FENG Xinyi, WANG Shuangshuang, WANG Han, NIU Jianing, DAI Lei. Antioxidant Properties and Environmental Stability of Curcumin-Loaded Zein-Tea Saponin Nanoparticles[J]. Science and Technology of Food Industry, 2025, 46(5): 26-34. DOI: 10.13386/j.issn1002-0306.2024010360
[3]	ZENG Qing-han, CHEN Shuai, GAO Yan-xiang. Recent Advances in Research of Curcumin Emulsion[J]. Science and Technology of Food Industry, 2020, 41(1): 341-348. DOI: 10.13386/j.issn1002-0306.2020.01.056
[4]	ZENG Qing-han, MA Pei-hua, TAI Ke-dong, HE Xiao-ye, YUAN Fang. Effect of oil phase concentration on the stability of curcumin nanoemulsion[J]. Science and Technology of Food Industry, 2017, (22): 17-21. DOI: 10.13386/j.issn1002-0306.2017.22.004
[5]	JIA Kun, LI Rui, ZHANG Quan. Preparation of solid lipid nanoparticles formulation by combination of curcumin with tea polyphenols and the study of anti- tumor activity[J]. Science and Technology of Food Industry, 2016, (12): 237-242. DOI: 10.13386/j.issn1002-0306.2016.12.037
[7]	一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068