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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Curr Res Food Sci
Päätekijät: Baek, Jiyoo, Ramasamy, Mohankandhasamy, Willis, Natasha Carly, Kim, Dae Sung, Anderson, William A., Tam, Kam C.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Elsevier 2021
Aiheet:
Research Paper
Linkit: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
Tagit: Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!

Samankaltaisia teoksia