Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels

Food Chemistry

Volumn 239, Issue , 2018, Pages 840-847

  Zhou, Mingyong ^a   Khen, Keiona ^a   Wang, Taoran ^a   Hu, Qiaobin ^a   Xue, Jingyi ^a   Luo, Yangchao ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Crosslinking; Curcumin; Egg yolk; Encapsulation; Low density lipoprotein; Nano spray drying; Nanogels

Indexed keywords

CHEMICAL STABILITY; CROSSLINKING; ENCAPSULATION; LIPOPROTEINS; POLYDISPERSITY; SPRAY DRYING; STABILITY;

CURCUMIN; EGG YOLKS; ENCAPSULATION EFFICIENCY; GASTROINTESTINAL TRACT; LOW DENSITY LIPOPROTEINS; NANOGELS; POLYDISPERSITY INDICES; SIMULATED GASTROINTESTINAL CONDITIONS;

NANOSTRUCTURED MATERIALS;

1 (3 DIMETHYLAMINOPROPYL) 3 ETHYLCARBODIIMIDE; CURCUMIN; LOW DENSITY LIPOPROTEIN; N HYDROXYSUCCINIMIDE; NANOPARTICLE; PEPTIDE; POLYSACCHARIDE; MACROGOL DERIVATIVE; NANOGEL; POLYETHYLENEIMINE;

ARTICLE; CHEMICAL BOND; CONTROLLED STUDY; CROSS LINKING; DISPERSITY; EGG YOLK; FLUORESCENCE SPECTROSCOPY; GEL; INFRARED SPECTROSCOPY; MOLECULAR STABILITY; MORPHOLOGY; NANOENCAPSULATION; NANOGEL; PARTICLE SIZE; SIMULATION; SURFACE CHARGE;

EGG YOLK; POLYETHYLENE GLYCOLS; POLYETHYLENEIMINE; POLYSACCHARIDES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85023602090     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.019     Document Type: Article

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