Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity

Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity

10.1016/j.ultsonch.2023.106466

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Bibliographic Details
Main Authors: Viturat, S, Thongngam, M, Lumdubwong, N, Zhou, W, Klinkesorn, U
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Article
Published: Elsevier BV 2023
Subjects:
Antioxidant activity
Chitosan nanoparticle
FTIR-analysis
Maillard reaction product
Tripolyphosphate cross-linking
Ultrasound-assisted process
Antioxidants
Chitosan
Glucose
Spectroscopy, Fourier Transform Infrared
Maillard Reaction
Glycation End Products, Advanced
Nanoparticles
Online Access:https://scholarbank.nus.edu.sg/handle/10635/243376
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Institution: National University of Singapore

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https://scholarbank.nus.edu.sg/handle/10635/243376

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