Microencapsulated silymarin nanoparticles prepared by atomized instantaneous solidification: Structural characterization, molecular interactions, improved solubility and bioavailability
- DOI
- 10.1016/j.foodchem.2026.151735
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151735,
title = {Microencapsulated silymarin nanoparticles prepared by atomized instantaneous solidification: Structural characterization, molecular interactions, improved solubility and bioavailability},
author = {Faxin Zhang and Weiyu Yan and Mengju Xu and Jinhao Yu and Yanbo Xie and Jingsi Ma and Jiaping Zhou and Mengsi Yin and Xianglong Wang and Ruitao Zhao and Tian Qiu and Xuanyi Hou and Mingyuan Li},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151735},
url = {https://doi.org/10.1016/j.foodchem.2026.151735}
}RIS
TY - JOUR TI - Microencapsulated silymarin nanoparticles prepared by atomized instantaneous solidification: Structural characterization, molecular interactions, improved solubility and bioavailability AU - Faxin Zhang AU - Weiyu Yan AU - Mengju Xu AU - Jinhao Yu AU - Yanbo Xie AU - Jingsi Ma AU - Jiaping Zhou AU - Mengsi Yin AU - Xianglong Wang AU - Ruitao Zhao AU - Tian Qiu AU - Xuanyi Hou AU - Mingyuan Li PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151735 UR - https://doi.org/10.1016/j.foodchem.2026.151735 ER -
APA
Zhang, F., Yan, W., Xu, M., Yu, J., Xie, Y., Ma, J., Zhou, J., Yin, M., Wang, X., Zhao, R., Qiu, T., Hou, X., & Li, M. (2026). Microencapsulated silymarin nanoparticles prepared by atomized instantaneous solidification: Structural characterization, molecular interactions, improved solubility and bioavailability. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151735
Source records
- crossref · retrieved 2026-11-10T19:59:54.508Z