Influence of oil phases on the digestibility and curcumin delivery properties of Pickering emulsions.

Food Chem X · 2025 · PMC11870223 · PMID 40027116

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an increasing trendno p-value reported

However, the G' values of Pickering emulsions with different oil phases showed a decreasing trend when amplitude stress exceeding 1 %, and the G" values also exhibited a decreasing trend, while the tan δ values displayed an increasing trend ( Fig. 4 C).

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a decreasing trendno p-value reported

The apparent viscosity of the samples showed a decreasing trend as the shear rate increased.

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