Preparation and structural properties of amylose complexes with quercetin and their preliminary evaluation in delivery application
In this study, amylose, known as the food-grade biopolymers has been proved as a feasible solution for the controlled delivery of quercetin. The effect of reaction variables including reaction temperature, time, pH and quercetin addition amount on the content and conversion rate of quercetin was ana...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1651736 |