Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin
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- 作者：Mingyong Zhoua ; b ; Taoran Wanga ; Qiaobin Hua ; Yangchao Luoa ; Yangchao.Luo@uconn.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Low density lipoprotein ; Egg yolk ; Pectin ; Nanogels ; Controlled release ; Curcumin
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：20-29
- 全文大小：2088 K
文摘
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The nanostructure of egg yolk LDL was comprehensively characterized.
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Spherical and uniform nanogels (<100 nm) was prepared with LDL and pectin.
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Nanogels showed promising features for encapsulation and controlled release of curcumin.
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Nano-size ultrafine powder of nanogels was produced by Nano Spray Drying technology.
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