Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.
Zou L, Liu W, Liu C, Xiao H, McClements DJ. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food Funct. 2015 Aug; 6(8):2475-86.