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...

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Detalles Bibliográficos
Publicado en: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: Elsevier 2021
Assuntos:
Research Paper
Acceso en liña: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
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