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

• 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

10.1016/j.ultsonch.2023.106466