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- Wang, Taoran, et al. Show all 6 Authors
- Food chemistry 2018 v.239 pp. 840-847
- Fourier transform infrared spectroscopy; crosslinking; curcumin; egg yolk; encapsulation; fluorescence emission spectroscopy; gastrointestinal system; low density lipoprotein; nanoparticles; particle size; polysaccharides; spray drying
- ... 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 1-ethyl-3-(3-dimethylaminopropyl) and carbodiimide/N-hydroxysuccinimide (EDC/NHS) was adopted to improve the g ...