| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540551 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Reaction of chitosan with sodium tripolyphosphate to prepare chitosan nanoparticles. ⺠Characterisation of the nanoparticles (Zeta potential, particle size and morphology). ⺠Encapsulation of Vitamin C in the nanoparticles. ⺠Measurements of the in vivo (using rainbow trout) and in vitro release rate of Vitamin C. ⺠Chitosan nanoparticles encapsulation extended the shelf life of Vitamin C.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Alishahi, A. Mirvaghefi, M.R. Tehrani, H. Farahmand, S.A. Shojaosadati, F.A. Dorkoosh, Maher Z. Elsabee,