Curcumin-infused xerogel-based nutraceutical development and its 4D shape-shifting behavior.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16438
Abstract: Cereal-based functional foods with shape-changing (four-dimensional [4D]) properties is a novel approach in the current scenario. The main objective of the research is to develop a bioactive compound incorporated in flat two-dimensional xerogel and its… read more here.
Keywords: shape shifting; curcumin infused; development; xerogel ... See more keywords