I'm not sure such a paper is available now but .... quite useful could be some conclusions from other papers:
"Results of ex vivo intestinal permeability studies showed an enhancement in the permeability of curcumin with increase in lipophilicity of the vehicle used. Maximum permeability of curcumin was obtained from corn oil (13.4%) followed by clarified butter (9.82%), milk (4.24%) and aqueous suspension (1.66%)"
Article Comparative bioavailability of curcumin, turmeric and Biocur...
..... and ....
"curcumin in full fat milk with ghee and full fat curcumin formulation treated group showed a higher statistical significant effect in the prevention of inflammation in both the models."
Article Anti Inflammatory and Anti Arthritic Activity of Different M...
A comparative pharmacokinetic evaluation of bioavailable curcumin formulation Curene® with curcumin formulation containing turmeric volatile oil and standard curcuminoids 95% in healthy human subjects
Article A comparative pharmacokinetic evaluation of bioavailable cur...
I appreciate your question. My question is simpler, what happens with the homemade preparations where Turmeric and pepper are used, for example Golden Milk, which is widely recommended and used.