Novel γ-cyclodextrin-metal-organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties.
第一作者:
Yulu,Chen
第一单位:
Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
作者:
主题词
姜黄素(Curcumin);药物载体(Drug Carriers);药物稳定性(Drug Stability);氢离子浓度(Hydrogen-Ion Concentration);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);温度(Temperature);γ环糊精类(gamma-Cyclodextrins)
DOI
10.1016/j.foodchem.2020.128978
PMID
33444890
发布时间
2021-03-25
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Food chemistry
128978页
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