Effects of different polysaccharides on the formation of egg yolk LDL complex nanogels for nutrient delivery
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- 作者：Mingyong Zhou ; Qiaobin Hu ; Taoran Wang ; Jingyi Xue ; Yangchao Luo ; yangchao.luo@uconn.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Egg yolk ; Low density lipoprotein ; Nanogels ; Polysaccharide ; Encapsulation ; Curcumin
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 November 2016
- 年：2016
- 卷：153
- 期：Complete
- 页码：336-344
- 全文大小：2010 K
文摘
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Egg yolk LDL-based nanogels were formed with different polysaccharides.
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Encapsulation property of LDL/polysaccharide-based nanogels was investigated.
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Controlled release of curcumin in simulated gastrointestinal conditions was studied.
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Nano spray drying was exploited as a novel tool to obtain ultrafine nanogels dry powder.
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