Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin - Deng, Lingli; Kang, Xuefan; Liu, Yuyu; Feng, Fengqin; Zhang, Hui (Food chemistry, 2017)
Keywords: 2,2-diphenyl-1-picrylhydrazyl; antimicrobial properties; antioxidant activity; cetyltrimethylammonium bromide; Curcumin; Delayed-Action Preparations; differential scanning calorimetry; Electrospinning; encapsulation; free radicals; Gelatin; hydrophobic bonding; Nanofibers; polysorbates; protective effect; sodium dodecyl sulfonate; Staphylococcus aureus; Surface-Active Agents; Surfactants; Electrospinning; Curcumin; Surfactants; Gelatin