"Click chemistry" based conjugation of lipophilic curcumin to hydrophilic ε-polylysine for enhanced functionality

Food Research International

Volumn 54, Issue 1, 2013, Pages 44-47

  Tikekar, Rohan V ^a,b   Hernandez, Mateo ^a   Land, Donald P ^a   Nitin, N ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b DREXEL UNIVERSITY   (United States)

Author keywords

Bio compatible polymer; Click chemistry; Curcumin; Polymer conjugates

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CLICK CHEMISTRY; CURCUMIN; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; FUNCTIONAL PROPERTIES; HUISGEN CYCLOADDITION; OXYGEN RADICAL ABSORBANCE CAPACITIES; POLYMER CONJUGATE;

BIOMOLECULES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MOLECULES; NITROGEN COMPOUNDS; ORGANIC POLYMERS;

SYNTHESIS (CHEMICAL);

EID: 84879772381     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.004     Document Type: Article

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