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Chemical and Biological Technologies in Agriculture

Table 3 Swelling degree of ISP/SA nanogel, ISP/SA nanogel-based CSG hydrogel composites, and CSG hydrogel

From: Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

System

Swelling degree

CSG hydrogel

105.96±12.99b

10% NG-hydrogel composite

206.20±21.38a

15% NG-hydrogel composite

165.88±8.73ab

20% NG-hydrogel composite

126.26±26.94b

ISP/SA nanogel

65.28±0.38c

  1. Different small letter superscripts in a column indicate significant differences at p < 0.05
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