南昌大学教师个人主页邹立强

个人信息

姓名：邹立强

论文成果

Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions 2025-12-24
Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions 2025-12-24
Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility 2025-12-24
Encapsulation of protein nanoparticles within alginate microparticles: Impact of pH and ionic strength on functional performance 2025-12-24
Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles 2025-12-24

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