Fig. 7: Stability analysis of samples after heat treatment and 10-day storage. | npj Science of Food

Fig. 7: Stability analysis of samples after heat treatment and 10-day storage.

From: Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity

Fig. 7

Stability of Cur/Que before and after encapsulation of nanoparticles with pasteurization heat treatment (a) and 10-day storage (b), respectively. Values with different letters are statistically different (p < 0.05). Data were expressed as mean ± standard deviation.

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