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Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro.

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Title: Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro.
Authors: Zang, Jiaxiang1 (AUTHOR), Song, Liling1 (AUTHOR), Ge, Chang2 (AUTHOR), Zhang, LanLan1 (AUTHOR), Shah, Bakht Ramin3 (AUTHOR), Wei, Xianling4 (AUTHOR), Xu, Wei1 (AUTHOR) xuwei@xynu.edu.cn
Source: Food Biophysics. Mar2025, Vol. 20 Issue 1, p1-10. 10p.
Database: Hospitality & Tourism Complete
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ISSN:15571858
DOI:10.1007/s11483-025-09930-5