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...

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Bibliografski detalji

Glavni autori:	Yunpeng WANG, Xiaomiao ZHANG, Weihong XIE, Yi ZHANG
Format:	Artigo
Jezik:	Chinês
Izdano:	The editorial department of Science and Technology of Food Industry 2023-08-01
Serija:	Shipin gongye ke-ji
Teme:	artemisia argyi polysaccharide gelatin microspheres process optimisation structural characterization release in vitro α-glucosidase α-amylase inhibitory activity
Online pristup:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010154
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