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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書目詳細資料
Main Authors:	Viturat, S, Thongngam, M, Lumdubwong, N, Zhou, W, Klinkesorn, U
其他作者:	FOOD SCIENCE & TECHNOLOGY
格式:	Article
出版:	Elsevier BV 2023
主題:	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
在線閱讀:	https://scholarbank.nus.edu.sg/handle/10635/243376
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	National University of Singapore

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