Instantaneous interaction of mucin with pectin- and carrageenan-coated nanoemulsions.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125795
Abstract: The efficiency of drug delivery and sensory perception is intertwined with mucoadhesive systems. The physiochemical characteristics of mucus induce flocculation of emulsion droplets, which could significantly influence their sensory perception. In this study, we investigated… read more here.
Keywords: carrageenan coated; coated nanoemulsions; pectin carrageenan; interaction mucin ... See more keywords
Characterization and Biocompatibility Properties In Vitro of Gel Beads Based on the Pectin and κ-Carrageenan
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DOI: 10.3390/md20020094
Abstract: This study aimed to investigate the influence of kappa (κ)-carrageenan on the initial stages of the foreign body response against pectin gel. Pectin-carrageenan (P-Car) gel beads were prepared from the apple pectin and κ-carrageenan using… read more here.
Keywords: gel beads; gel; pectin carrageenan; pectin gel ... See more keywords