ArticleFood chemistry: X2026
Ultrasound-triggered chitosan interfacial crosslinking for core-shell nanoemulsions with enhanced salidroside bioaccessibility.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
An ultrasound-driven strategy developed to construct chitosan-tripolyphosphate ionic crosslinked shells of lecithin-stabilized nanoemulsions, enhancing salidroside encapsulation. Ultrasound accelerated phosphate mass transfer toward chitosan-adsorbed layers, homogenizing crosslinking density, increasing the degree of crosslinking to 0.78 and yielding a compact interfacial gel network with the highest encapsulation efficiency of 69.21%. Nanoemulsion transformed from a viscous fluid into viscoelastic weak hydrocolloids with narrowed relaxation time distribution. Coupled hydrogen bonding and ionic interactions between phosphate and chitosan hydroxyl/amino groups formed, while
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