Data for: The stability and in vitro digestion of curcumin emulsions containing Konjac glucomann

The effect of KGM concentrations on the particle size distributions of WPI-stabilized curcumin emulsions, and the particle size distributions of curcumin emulsions with /without KGM undergoing the various enviromental changes including pH, salt concentrations and thermal process. these results reflected that the effect of KGM on the stability of WPI-stabilized curcumin emulsions.本数据集考察了KGM（魔芋葡甘聚糖，Konjac Glucomannan）浓度对WPI（乳清蛋白分离物，Whey Protein Isolate）稳定的姜黄素（curcumin）乳液粒径分布的影响，以及添加与未添加KGM的姜黄素乳液在经历pH值、盐浓度、热处理等多种环境变化后的粒径分布特征。上述结果揭示了KGM对WPI稳定的姜黄素乳液稳定性的作用效果。