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Preparation, stability and controlled release properties of starch-based micelles for oral delivery of hydrophobic

Yiping Zhang1, Kun Liu2, Chengdeng Chi3

  • 1Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Henan Engineering Laboratory for Bioconversion Technology of Functional Microbes, College of Life Science, Henan Normal University, Xinxiang 453007, China.

International Journal of Biological Macromolecules
|February 17, 2024
PubMed

Keywords:
Chain lengthDegrees of substitutionStarch-based micelles

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