Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax
Oleogels have been effective in substituting saturated fat and serving as a delivery of bioactive compounds. This study investigates the physicochemical properties of rice bran wax (RBW) and carnauba wax (CNW) oleogels in response to curcumin (CUR) incorporation. A total of 40 oleogel formulations w...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325006477 |
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