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Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG

Lin Wang Ning zhou Shengxuan Zheng Jie Pang

食品科学与人类健康（英文）2022，Vol.11Issue(5)：1373-1383,11.

Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG

Lin Wang ¹Ning zhou ²Shengxuan Zheng ³Jie Pang³

作者信息

1. Department of Engineering Mechanics,Tsinghua University,Beijing 100084,China
2. Institute of Superlubricity Technology,Research Institute of Tsinghua University in Shenzhen,Shenzhen 518057,China
3. College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China
折叠

摘要

关键词

Hydrogel/Carboxymethyl konjac glucomannan/Gelatin/Tannic acid/Biodegradation/Sustained release

Key words

Hydrogel/Carboxymethyl konjac glucomannan/Gelatin/Tannic acid/Biodegradation/Sustained release

引用本文复制引用

Lin Wang,Ning zhou,Shengxuan Zheng,Jie Pang..Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG[J].食品科学与人类健康（英文）,2022,11(5):1373-1383,11.

基金项目

This research was financially supported by the National Natural Science Foundation of China(Grant No.31772045),the program on Fujian Agriculture and Forestry University of doctoral students going abroad(Grant No.324-112110089)and scientific research foundation graduate school of Fujian Agriculture and Forestry University(Grant No.324-1122yb064). （Grant No.31772045）

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