AYURVEDIC BIOACTIVE COMPOUNDS STABILIZED PICKERING DOUBLE EMULSIONS- FABRICATION AND IN VITRO EVALUATION

Project Information

Nano Structured Emulsion Foods

Grant agreement ID: 658091

DOI 10.3030/658091

Project closed

EC signature date 30 March 2015

Start date 1 July 2015

End date 30 June 2017

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 195 454,80

EU contribution € 195 454,80

Coordinated by

THE UNIVERSITY OF BIRMINGHAM
United Kingdom

Publications

Peer reviewed articles (3)

Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization

Author(s): N.P. Aditya, Ian E. Hamilton, Ian T. Norton
Published in: Food Chemistry, Issue 224, 2017, Page(s) 191-200, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2016.12.082

Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application

Author(s): N.P. Aditya, Yadira Gonzalez Espinosa, Ian T. Norton
Published in: Biotechnology Advances, Issue 35/4, 2017, Page(s) 450-457, ISSN 0734-9750
Publisher: Elsevier BV
DOI: 10.1016/j.biotechadv.2017.03.012

Lipid Based Nanosystems for Curcumin: Past, Present and Future

Author(s): Aditya Nayak P., Tom Mills, Ian Norton
Published in: Current Pharmaceutical Design, Issue 22/27, 2016, Page(s) 4247-4256, ISSN 1381-6128
Publisher: Bentham Science Publishers
DOI: 10.2174/1381612822666160614083412