pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 3117-3122

  Bellingeri, R V ^a   Picco, N Y ^a   Alustiza, F E ^a   Canova, J V ^a   Molina, M A ^b   Acevedo, D F ^a   Barbero, C ^a   Vivas, A B ^a  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

^b FREIE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Delivery; Egg yolk immunoglobulins; FT IR spectroscopy; pH sensitive hydrogels

Indexed keywords

ACRYLICS; DISEASE CONTROL; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; HYDROPHOBICITY; PARTICLE SIZE; PH SENSORS;

DELIVERY; EGG YOLKS; FTIR SPECTROSCOPY; HYDROPHOBIC INTERACTIONS; IN-VITRO EVALUATION; PH-RESPONSIVE HYDROGELS; PH-SENSITIVE HYDROGEL; PREVENTION AND CONTROLS;

HYDROGELS;

EID: 84939414976     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1337-3     Document Type: Article

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