Chitosan and its functional derivatives for nutraceutical delivery: Focus on quaternized, hydrochloride, and carboxymethyl forms

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: October 2025

Source: Trends in Food Science & Technology, Volume 164

Author(s): Lu Zhang, Yanqing Zhang, Wei Li, Yingxin Zhou, Ran Guo, Xing Pei, Junbo Xie

​Publication date: October 2025Source: Trends in Food Science & Technology, Volume 164Author(s): Lu Zhang, Yanqing Zhang, Wei Li, Yingxin Zhou, Ran Guo, Xing Pei, Junbo Xie Read More

Related posts:

Default ThumbnailMicrobiota interactions as critical determinants of flavor development in fermented foods Default ThumbnailRecent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors Default ThumbnailA review of wheat allergy: allergens characteristic, the impact of processing on allergenicity and future perspective Default ThumbnailApplication of hydrocolloids in the quality improvement of flour-based products Default ThumbnailPlant-derived exosomes as bioactive compounds carriers for precision nutrition Default ThumbnailMicrobial metabolites and taste receptor mechanisms: A systems view of fermented food flavor