Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters
{{output}}
Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-based systems are poo... ...
