Preparation of Artemisia argyi Polysaccharide Gelatin Microspheres and Their in Vitro Release Properties

Artemisia argyi polysaccharide gelatin microspheres were prepared by emulsification-chemical crosslinking method using gelatin as the boating material. The effects of the concentration of Artemisia argyi polysaccharide, gelatin mass fraction, oil-water ratio, and emulsifier concentration on the enca...

Olles dieđut

Bibliográfalaš dieđut

Váldodahkkit:	Yunpeng WANG, Xiaomiao ZHANG, Weihong XIE, Yi ZHANG
Materiálatiipa:	Artigo
Giella:	Chinês
Almmustuhtton:	The editorial department of Science and Technology of Food Industry 2023-08-01
Ráidu:	Shipin gongye ke-ji
Fáttát:	artemisia argyi polysaccharide gelatin microspheres process optimisation structural characterization release in vitro α-glucosidase α-amylase inhibitory activity
Liŋkkat:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010154
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!