Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients
Yuxiao Wang, Haiteng Tao, Kunli Wang, Mo Li, Xin Wen, Rao Fu, Chenqiang Qin, Yuanying Ni
Abstract
Nanocapsules formed via the CS–EWP interaction provide an environmentally friendly and sustainable method for efficiently encapsulating various hydrophilic food or pharmaceutical ingredients.
Topics & Concepts
NanocapsulesEgg whiteChondroitin sulfateChemistrySulfateChondroitinPolymerChemical engineeringOrganic chemistryNanotechnologyBiochemistryMaterials scienceNanoparticleGlycosaminoglycanEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications