Food Science and Human Wellness
Article number: 9251230
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Cite this article:
Bi Y, Lu Y, Pan L, et al.
Curcumin nanoencapsulation: a novel strategy to enhance its bioavailability using mesoporous polydopamine-based nanocarriers functionalized with polyethylene glycol-chitosan.
Food Science and Human Wellness,
2026, 15(9): 9251230.
https://doi.org/10.26599/FSHW.2026.9251230
Metrics & Citations
Received: 18 September 2025
Revised: 03 November 2025
Accepted: 06 March 2026
Published:
26 October 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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