Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release

RESEARCH BACKGROUND: Deacetylation and the use of CaCl(2) as a gelation agent improve the performance of glucomannan as iron encapsulant. This study was conducted to investigate the effects of deacetylation degree and pH of gelation on the characteristics of encapsulated iron using gelation in CaCl(...

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Detalles Bibliográficos
Autores principales: Wardhani, Dyah H., Etnanta, Fatiha N., Ulya, Hana N., Aryanti, Nita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990989/
https://www.ncbi.nlm.nih.gov/pubmed/35440881
http://dx.doi.org/10.17113/ftb.60.01.22.7130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990989/
https://www.ncbi.nlm.nih.gov/pubmed/35440881
http://dx.doi.org/10.17113/ftb.60.01.22.7130

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