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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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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 182627075
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  Data: Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro.
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  Data: <searchLink fieldCode="JN" term="%22Food+Biophysics%22">Food Biophysics</searchLink>. Mar2025, Vol. 20 Issue 1, p1-10. 10p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=182627075
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1007/s11483-025-09930-5
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      – Code: eng
        Text: English
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      – TitleFull: Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro.
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            NameFull: Song, Liling
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            NameFull: Ge, Chang
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            NameFull: Zhang, LanLan
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            NameFull: Shah, Bakht Ramin
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            NameFull: Wei, Xianling
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            – D: 01
              M: 03
              Text: Mar2025
              Type: published
              Y: 2025
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