Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules

Vitamin C (VC), widely used in food, pharmaceutical and cosmetic products, is susceptible to degradation, and new formulations are necessary to maintain its stability. To address this challenge, VC encapsulation was achieved via electrostatic interaction with glycidyltrimethylammonium chloride (GTMA...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Curr Res Food Sci
Main Authors: Baek, Jiyoo, Ramasamy, Mohankandhasamy, Willis, Natasha Carly, Kim, Dae Sung, Anderson, William A., Tam, Kam C.
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2021
Assuntos:
Research Paper
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8076697/
https://ncbi.nlm.nih.gov/pubmed/33937869
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.03.010
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados