Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity-Reference-Cited by-同舟云学术

Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

Published:2019-03-12 Issue:6 Volume:54 Page:2300-2308
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hong Seungmi¹,Choi HyungSeok¹,Jo SeungBin¹,Kim Mi‐Ja²,Lee Suyong³,Ahn Sangdoo⁴,Lee JaeHwan¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology Sungkyunkwan University Suwon Gyeonggi‐do 16419 Korea

2. Department of Food and Nutrition Kangwon National University Samcheok Kangwon‐do 25945 Korea

3. Department of Food Science and Technology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea

4. Department of Chemistry Chung‐Ang University Seoul 06974 Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14146

Reference38 articles.

1. Enhanced water-solubility, antibacterial activity and biocompatibility upon introducing sulfobetaine and quaternary ammonium to chitosan

2. Preparation, characterization, and antioxidant properties of gallic acid-grafted-chitosans

3. Interpretation of Infrared Spectra, A Practical Approach

4. Covalent Insertion of Antioxidant Molecules on Chitosan by a Free Radical Grafting Procedure

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