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- Yue, Pengxiang, et al. Show all 7 Authors
- Food chemistry 2017 v.221 pp. 1671-1677
- anthocyanins; beverages; chitosan; encapsulation; experimental design; gastric juice; models; nanoparticles; particle size; response surface methodology
- ... The optimal preparation parameters to create anthocyanin-loaded chitosan nanoparticles was predicted using response surface methodology (RSM). A Box-Behnken design was used to determine the preparation parameters that would achieve the preferred particle size and high encapsulation efficiency. The result suggested that the optimized conditions were 2.86mg/mL carboxymethyl chitosan (CMC), 0.98mg/mL ...