| 摘要 | 第7-9页 |
| ABSTRACT | 第9-11页 |
| Chapter one | 第12-32页 |
| 1.1 Introduction | 第12-13页 |
| 1.2 Literature review | 第13-25页 |
| 1.2.1 Nanoparticles | 第13-15页 |
| 1.2.2 Preparation of chitosan nanoparticles | 第15页 |
| 1.2.3 Ionotropic gelation | 第15-16页 |
| 1.2.4 Application of CS-TPP nanoparticles | 第16-19页 |
| 1.2.5 Pickering emulsion | 第19-22页 |
| 1.2.6 Effect of pH and salts on emulsion stability | 第22-24页 |
| 1.2.7 Curcumin encapsulation | 第24-25页 |
| 1.3 Aims of the research and thesis outlines | 第25-26页 |
| References | 第26-30页 |
| Research materials and chemical reagents | 第30页 |
| Analytical equipments | 第30-31页 |
| Abbreviations | 第31页 |
| Statistical analysis | 第31-32页 |
| Chapter two Preparation and characterization of Pickering emulsion stabilized by pH induced chitosan nanoparticles | 第32-47页 |
| 2.1 Introduction | 第32-34页 |
| Aims and Objectives | 第34页 |
| 2.2 Materials and methods | 第34-36页 |
| 2.2.1 Materials | 第34页 |
| 2.2.2 Preparation of Chitosan solutions and nanoparticles | 第34-35页 |
| 2.2.3 Preparation of Chitosan nanoparticles based Pickering emulsion | 第35页 |
| 2.2.4 Characterization | 第35-36页 |
| 2.2.5 Experimental Design | 第36页 |
| 2.3 Results and discussion | 第36-43页 |
| 2.3.1 Characterization and evaluation of the chitosan nanoparticles forPickering emulsion | 第36-39页 |
| 2.3.2 Preparation and Characterization of the Pickering emulsion | 第39-43页 |
| 2.4 Conclusion | 第43-44页 |
| References | 第44-47页 |
| Chapter three Preparation and optimization of Pickering emulsion stabilized by Chitosan-Tripolyphosphate nanoparticles for Curcumin encapsulation | 第47-72页 |
| 3.1 Introduction | 第47-49页 |
| Aim and Objectives | 第48-49页 |
| 3.2 Experimental Section | 第49-54页 |
| 3.2.1 Materials | 第49页 |
| 3.2.2 Synthesis of CS-TPP NPs | 第49页 |
| 3.2.3 Preparation of CS-TPP nanoparticles stabilized Pickering emulsions | 第49-50页 |
| 3.2.4 Evaluation of emulsion stability to different influencing factors | 第50-51页 |
| 3.2.5 Characterization of the NPs and Pickering emulsion | 第51-52页 |
| 3.2.5.1 Particle size distribution | 第51页 |
| 3.2.5.2 Fourier Transform Infrared Spectroscopy (FTIR) | 第51页 |
| 3.2.5.3 Transmission Electron Microscopy (TEM) | 第51页 |
| 3.2.5.4 Optical Microscopy | 第51-52页 |
| 3.2.5.5 Emulsion droplet size measurement | 第52页 |
| 3.2.6 Curcumin encapsulation in the Pickering emulsion | 第52页 |
| 3.2.7 Curcumin contents in the Pickering emulsion | 第52-53页 |
| 3.2.8 Curcumin stability in the emulsion | 第53页 |
| 3.2.9 In vitro release of curcumin from the Pickering emulsion | 第53页 |
| 3.2.10 Experimental Design | 第53-54页 |
| 3.3 Results and Discussion | 第54-67页 |
| 3.3.1 Synthesis and characterization of CS-TPP NPs | 第54-57页 |
| 3.3.2 Preparation and characterization of the Pickering emulsion | 第57-64页 |
| 3.3.3 Curcumin encapsulation | 第64-67页 |
| 3.4 Conclusions | 第67-68页 |
| References | 第68-72页 |
| Chapter four Curcumin Encapsulation in Nano and Pickering emulsions: characterization and the in vitro digestion | 第72-95页 |
| 4.1 Introduction | 第72-75页 |
| Aim and Objectives | 第74-75页 |
| 4.2 Experimental Section | 第75-80页 |
| 4.2.1 Materials | 第75页 |
| 4.2.2 Synthesis of CS-TPP NPs | 第75-76页 |
| 4.2.3 Preparation of the curcumin encapsulated Pickering emulsion | 第76页 |
| 4.2.4 Preparation of the curcumin encapsulated nano emulsion | 第76页 |
| 4.2.5 Characterization of the NPs and the emulsion systems | 第76-77页 |
| 4.2.6 In vitro digestion | 第77-78页 |
| 4.2.7 Curcumin bioaccessibility determination | 第78-79页 |
| 4.2.8 Antioxidant activity evaluation of curcumin | 第79页 |
| 4.2.9 Statistical analysis | 第79-80页 |
| 4.3 Results and discussion | 第80-89页 |
| 4.3.1 Effect of oil type on emulsion characteristics in digestion model | 第80-85页 |
| 4.3.2 Effect of oil and emulsion type on in vitro lipid digestion | 第85-87页 |
| 4.3.3 Effect of oil and emulsion type on in vitro bioaccessibility | 第87-88页 |
| 4.3.4 Radical scavenging (antioxidant) activities of curcumin | 第88-89页 |
| 4.4 Conclusion | 第89-90页 |
| References | 第90-95页 |
| Chapter five Summary and Recommendations | 第95-97页 |
| 5.1 Summary | 第95-96页 |
| 5.2 Recommendations | 第96-97页 |
| Acknowledgements | 第97-99页 |
| List of Publications | 第99-101页 |
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