Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels.
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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… read more here.
Keywords: chemical crosslinking; polysaccharide nanogels; ldl polysaccharide; gastrointestinal stability ... See more keywords