Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin.
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DOI: 10.1016/j.foodchem.2017.03.027
Abstract: This work studied the effects of non-ionic Tween 80, anionic sodium dodecyl sulfonate (SDS) and cationic cetyltrimethyl ammonium bromide (CTAB) surfactants on the morphology of electrospun gelatin nanofibres, and on the release behaviour, antioxidant activity… read more here.
Keywords: gelatin nanofibres; release curcumin; sds; curcumin ... See more keywords