Nanoliposomal co-delivery of red palm oil and curcumin:Physicochemical and functional characterization in fortified yogurtOA
Nanoliposomal co-delivery of red palm oil and curcumin:Physicochemical and functional characterization in fortified yogurt
Tanatchapond Rodsamai;Manat Chaijan;Worawan Panpipat;David Julian McClements
Food Technology and Innovation Research Center of Excellence,Department of Food Industry,School of Agricultural Technology and Food Industry,Walailak University,Nakhon Si Thammarat 80161,ThailandFood Technology and Innovation Research Center of Excellence,Department of Food Industry,School of Agricultural Technology and Food Industry,Walailak University,Nakhon Si Thammarat 80161,ThailandFood Technology and Innovation Research Center of Excellence,Department of Food Industry,School of Agricultural Technology and Food Industry,Walailak University,Nakhon Si Thammarat 80161,ThailandBiopolymers and Colloids Laboratory,Department of Food Science,University of Massachusetts,Amherst,MA 01003,USA
Red palm oilCo-encapsulationYogurtCurcuminβ-Carotene
Red palm oilCo-encapsulationYogurtCurcuminβ-Carotene
《粮油科技（英文）》 2026 (2)
159-172,14
This work was supported by National Research Council of Thailand(NRCT)under the Royal Golden Jubilee PhD(RGJ)program,Thailand[Grant no.N41A640228]and Walailak University Partial Scholarships(Contract No.01/2564).This work was partially supported by Walailak University under the international research collaboration scheme(Contract Number WU-CIA-02603/2025).This project is conducted within the Reinventing project for Enhancing Thai Universities into the International Education,the Ministry of Higher Education,Science,Research and Innovation.
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