Preparation, physicochemical characterization and functional properties of selenium nanoparticles stabilized by polysaccharides from the seeds of <scp><i>Plantago asiatica</i></scp> L
The present study lays a theoretical foundation for the development of food-borne SeNPs and the exploration of their application in functional foods, which will help to promote the high-value utilization of P. asiatica L., and also has an important guiding significance for the healthy development of selenium-enriched functional food industry. © 2025 Society of Chemical Industry.
Authors
- Chang Li (ORCID: https://orcid.org/0000-0003-4681-0191)
- Huimei Wang (ORCID: https://orcid.org/0000-0002-2490-064X)
- Danfei Huang (ORCID: https://orcid.org/0000-0003-4454-3069)
- Yingzhi Li (ORCID: https://orcid.org/0000-0002-4935-3646)
- Xueping Leng
- Jiaming Gao (ORCID: https://orcid.org/0000-0003-2821-2921)
Institutions
- Nanchang University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-16
- DOI
- https://doi.org/10.1002/jsfa.14127
- Citations
- 3
- Primary Topic
- Phytochemical and Pharmacological Studies
- Type
- article
- Field-Weighted Citation Impact
- 7.14