Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro Study

Food Research International

Volumn 43, Issue 10, 2010, Pages 2349-2355

  Caillard, R ^a   Mateescu, M A ^b   Subirade, M ^a  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ DU QUÉBEC À MONTRÉAL   (Canada)

Author keywords

Cross linked hydrogels; In vitro release; Ionic properties; Soy protein

Indexed keywords

CATIONIC DRUGS; CROSS-LINKED HYDROGELS; CROSS-LINKERS; CROSS-LINKING DEGREE; CROSSLINKER; DIGESTIVE ENZYMES; FOOD PROTEINS; GASTRIC CONDITIONS; IN-VITRO; IONIC COMPOUNDS; IONIC PROPERTIES; MAILLARD; METHYLENE BLUE; PARTITION COEFFICIENT; RELEASE PROPERTY; SOY PROTEIN;

DYES; GELS; HYDROGELS;

PROTEINS;

AMARANTHUS CAUDATUS; GLYCINE MAX;

EID: 78149404375     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.08.001     Document Type: Article

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