Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients-Reference-Cited by-同舟云学术

Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients

Published:2021 Issue:19 Volume:23 Page:7566-7575
ISSN:1463-9262
Container-title:Green Chemistry
language:en
Short-container-title:Green Chem.

Author:

Wang Yuxiao¹²³^ORCID,Tao Haiteng⁴,Wang Kunli¹³^ORCID,Li Mo¹³,Wen Xin¹³,Fu Rao¹³,Qin Chenqiang¹³,Ni Yuanying¹³^ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

2. State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, Beijing 100083, China

3. National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China

4. State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China

Abstract

Nanocapsules formed via the CS–EWP interaction provide an environmentally friendly and sustainable method for efficiently encapsulating various hydrophilic food or pharmaceutical ingredients.

Publisher

Royal Society of Chemistry (RSC)

Subject

Pollution,Environmental Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/GC/D1GC01706C

Reference36 articles.

1. Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins

2. A Robust Aqueous Core–Shell–Shell Coconut-like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo

3. Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

4. One-Step Generation of Multifunctional Polyelectrolyte Microcapsules via Nanoscale Interfacial Complexation in Emulsion (NICE)

5. Solid lipid nanoparticles

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