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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Curr Res Food Sci
Prif Awduron: Baek, Jiyoo, Ramasamy, Mohankandhasamy, Willis, Natasha Carly, Kim, Dae Sung, Anderson, William A., Tam, Kam C.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Elsevier 2021
Pynciau:
Research Paper
Mynediad Ar-lein: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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