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Encapsulation of quercetin in zein/sodium caseinate nanoparticles: Fabrication, characterization, stability and controlled release properties | Synapse
March 3, 2026
Encapsulation of quercetin in zein/sodium caseinate nanoparticles: Fabrication, characterization, stability and controlled release properties
PW
Peng Wang
YW
Yì Wáng
University of Stuttgart
HH
Huimin Hu
Kunming University of Science and Technology
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Key Points
Controlled release of quercetin was observed in specialized nanoparticles.
Encapsulation efficiency reached 85%, with stability over 30 days at room temperature.
Fabrication used a simple co-precipitation technique to create nanoparticles with specific dimensions.
Potential applications include enhanced bioavailability of quercetin in health-related products.
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Wang et al. (Thu,) studied this question.
synapsesocial.com/papers/69a766debadf0bb9e87debc4
https://doi.org/https://doi.org/10.1016/j.foodres.2026.118608