Polysaccharide polyelectrolyte complex for hydrophobic drug loading and controlled release
Author:
Funder
Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi
Universitas Katolik Widya Mandala Surabaya
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s42247-024-00843-6.pdf
Reference80 articles.
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3. M. Bahramparvar, H.D. Goff, Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. Dairy. Sci. Technol. 93, 273–285 (2013). https://doi.org/10.1007/s13594-013-0122-9
4. S. Gupta, P.S. Variyar, Guar Gum: A Versatile Polymer for the Food Industry (Elsevier Inc., 2018). https://doi.org/10.1016/B978-0-12-811449-0.00012-8
5. M. Cornelia, T. Siratantri, R. Prawita, The utilization of Extract Durian (Durio zibethinus L.) seed gum as an Emulsifier in Vegan Mayonnaise. Procedia Food Sci. 3, 1–18 (2015). https://doi.org/10.1016/j.profoo.2015.01.001
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