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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

粮油科技（英文）2026，Vol.9Issue(2)：159-172,14.

粮油科技（英文）2026，Vol.9Issue(2)：159-172,14.DOI:10.1016/j.gaost.2026.03.003

Nanoliposomal co-delivery of red palm oil and curcumin:Physicochemical and functional characterization in fortified yogurt

Tanatchapond Rodsamai ¹Manat Chaijan ¹Worawan Panpipat ¹David Julian McClements²

作者信息

1. 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,Thailand
2. Biopolymers and Colloids Laboratory,Department of Food Science,University of Massachusetts,Amherst,MA 01003,USA
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摘要

关键词

Red palm oil/Co-encapsulation/Yogurt/Curcumin/β-Carotene

Key words

Red palm oil/Co-encapsulation/Yogurt/Curcumin/β-Carotene

引用本文复制引用

Tanatchapond Rodsamai,Manat Chaijan,Worawan Panpipat,David Julian McClements..Nanoliposomal co-delivery of red palm oil and curcumin:Physicochemical and functional characterization in fortified yogurt[J].粮油科技（英文）,2026,9(2):159-172,14.

基金项目

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. （NRCT）

粮油科技（英文）

ISSN：2096-4501

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