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Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.019
Abstract: Egg yolk low density lipoprotein (LDL)/polysaccharide nanogels are newly explored as oral delivery systems with promising encapsulation potentials. Nonetheless, the stability of nanogels against aggregation in gastrointestinal tract remains a challenge. Therefore, chemical crosslinking by…
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Keywords:
chemical crosslinking;
polysaccharide nanogels;
ldl polysaccharide;
gastrointestinal stability ... See more keywords