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410 积分 2025-12-20 加入
Preparation and characterization of curcumin/β-cyclodextrin nanoparticles by nanoprecipitation to improve the stability and bioavailability of curcumin
2个月前
已完结
Encapsulation and controlled delivery of curcumin by self-assembled cyclodextrin succinate/chitosan nanoparticles
2个月前
已完结
Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin
3个月前
已完结
Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions
3个月前
已完结
Fabrication and characterization of zein/carboxymethyl chitosan nanoparticles for co-encapsulation of curcumin and resveratrol
3个月前
已完结
Curcumin Loaded Polymeric vs. Lipid Nanoparticles: Antioxidant Effect on Normal and Hypoxic Olfactory Ensheathing Cells
3个月前
已完结
In Vitro Evaluation of Curcumin Encapsulation in Gum Arabic Dispersions under Different Environments
3个月前
已完结
Exploring the colloidal stability of curcumin nanoparticles formed by nanoprecipitation
3个月前
已完结
Encapsulation of curcumin in casein-dextran sulfate nanocomplexes for enhanced acid stability and bioaccessibility
3个月前
已完结
Synthesis, physicochemical and emulsifying properties of OSA-modified tamarind seed polysaccharides with different degrees of substitution
4个月前
已完结
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