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

• المؤلفون الرئيسيون: Viturat, S, Thongngam, M, Lumdubwong, N, Zhou, W, Klinkesorn, U
• مؤلفون آخرون: FOOD SCIENCE & TECHNOLOGY
• التنسيق: مقال
• منشور في: Elsevier BV 2023
• الموضوعات: 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
• الوصول للمادة أونلاين: https://scholarbank.nus.edu.sg/handle/10635/243376
• المؤسسة: National University of Singapore

10.1016/j.ultsonch.2023.106466