Oct 2026
A comparative study of emulsifiers for curcumin-loaded emulsion coatings: Enhancing delivery and stability to inhibit heterocyclic amines in air-fried chicken wings.
To overcome the poor solubility and instability of curcumin, an oil-in-water emulsions were prepared using four food-grade emulsifiers (MSP, SC, SSOS, SE). Their physicochemical properties, stability, and antioxidant capacity were characterized. And their inhibition efficacy in heterocyclic amines (HAs) was evaluated b...
Hui Xin, Diao-Diao Yang, Chao-Yi Xue et al.
· Food Chemistry · 0 citations