Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01227-4.pdf
Reference44 articles.
1. Ahmad Raus R, Wan Nawawi WMF, Nasaruddin RR. Alginate and alginate composites for biomedical applications. Asian Journal of Pharmaceutical Science. 16: 280-306 (2021)
2. Bennacef C, Desobry-Banon S, Probst L, Desobry S. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocolloids. 118: 106782 (2021)
3. Borenstein M, Hedges LV, Higgins JP, Rothstein HR. Introduction to meta-analysis. Wiley, New York (2021)
4. Chen F, Fan GQ, Zhang Z, Zhang R, Deng ZY, McClements DJ. Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate. Food Research International. 100: 387-395 (2017)
5. Ching SH, Bansal N, Bhandari B. Alginate gel particles—A review of production techniques and physical properties. Critical Reviews in Food Science and Nutrition. 57: 1133-1152 (2017)
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