Enhanced Water Dispersibility of Retinoic Acid by Complexation with a Casein-Derived Peptide Mixture
Author:
Affiliation:
1. Department of Applied Chemistry, University of Miyazaki
Publisher
Society of Chemical Engineers, Japan
Subject
General Chemical Engineering,General Chemistry
Link
https://www.jstage.jst.go.jp/article/kakoronbunshu/42/3/42_15wh062/_pdf
Reference22 articles.
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2. Chen, L., G. Bai, R. Yang, J. Zang, T. Zhou and G. Zhao; “Encapsulation of β-Carotene within Ferritin Nanocages Greatly Increases Its Water-Solubility and Thermal Stability,” Food Chem., 149, 307–312 (2014)
3. Créton, R., G. Zwaan and R. Dohmen; “High pH Prevents Retinoic Acid-Induced Teratogenesis,” Int. J. Dev. Biol., 39, 409–414 (1995)
4. Das, S., W. K. Ng, P. Kanaujia, S. Kim and R. B. H. Tan; “Formulation Design, Preparation and Physicochemical Characterizations of Solid Lipid Nanoparticles Containing a Hydrophobic Drug: Effects of Process Variables,” Colloids Surf. B Biointerfaces, 88, 483–489 (2011)
5. Gonnet, M., L. Lethuaut and F. Boury; “New Trends in Encapsulation of Liposoluble Vitamins,” J. Control. Release, 146, 276–290 (2010)
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1. Enhanced water dispersibility and Caco‐2 cell monolayer permeability of quercetin by complexation with casein hydrolysate;Journal of Food Science;2022-02-04
2. Dominant factors that determine the dissolution state of complexes between poorly water-soluble ingredients and casein hydrolysate;Colloids and Surfaces B: Biointerfaces;2021-12
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