@article{jfnr2020893,
author={{Xu, Ting and Wu, Jia and Zhao, Lan},
title={Preparation of Grain ¦Â-glucan Gel and Characteristics of Its Slow-release},
journal={Journal of Food and Nutrition Research},
volume={8},
number={9},
pages={466--472},
year={2020},
url={http://pubs.sciepub.com/jfnr/8/9/3},
issn={2333-1240},
abstract={The ¦Â-glucan freeze-thaw gel has been used as a carrier to release curcumin. The freeze-dried gel has 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 shows 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 release. Trying to use ¦Â-glucan as a completely natural drug delivery carrier opens up new ideas for the use of ¦Â-glucan.},
doi={10.12691/jfnr-8-9-3}
publisher={Science and Education Publishing}
}