Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin
Abstract Background In order to deliver bioactive compounds with better thermal stability and delayed release characteristics, nanogels can be placed inside a hydrogel network. The aim of the present study was to develop isolated soy protein (ISP)–sodium alginate (SA) nanogel (NG) (0, 10, 15 and 20%...
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
SpringerOpen
2022-06-01
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| Rangatū: | Chemical and Biological Technologies in Agriculture |
| Ngā marau: | |
| Urunga tuihono: | https://doi.org/10.1186/s40538-022-00304-4 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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