@article{jfnr2020825,
author={{Lai, Liqing and Per?ulija, Vanja and Wu, Jia and Zhao, Lan},
title={Slow Release Characteristics of ¦Â-Glucan},
journal={Journal of Food and Nutrition Research},
volume={8},
number={2},
pages={102--109},
year={2020},
url={http://pubs.sciepub.com/jfnr/8/2/5},
issn={2333-1240},
abstract={¦Â-glucan freeze-thaw gel was used as a carrier to release curcumin. The results showed that the freeze-dried gel had the ideal sustained release following 5% ¦Â-glucan solution by adding 1% ¦Â-glucan quality curcumin, repeated freezing and thawing 8 times. The Peppas equation can significantly describe the release mechanism of curcumin in the ¦Â-glucan gel. This study further demonstrated that the release of curcumin in the oat ¦Â-glucan gel is the Fick diffusion mechanism and coated barley ¦Â-glucan is a non-Fick spread.},
doi={10.12691/jfnr-8-2-5}
publisher={Science and Education Publishing}
}