Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads-Reference-Cited by-同舟云学术

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Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads

Published:2023-01 Issue: Volume:337 Page:111246
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang Wenjuan^ORCID,Sun Rui,Xia Qiang

Publisher

Elsevier BV

Subject

Food Science

Reference70 articles.

1. Flow cytometry: basic principles and applications;Adan;Crit. Rev. Biotechnol.,2017

2. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases;Andrade;Food Res. Int.,2018

3. Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels;Arda;Food Hydrocolloids,2009

4. Polymer gel rheology and adhesion;M;Rheology,2012

5. Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions;Balcaen;Food Hydrocolloids,2016

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1. W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior;Food Chemistry;2024-11

2. Experimental study and multistage design of multiphase droplets splitting based on T-junction microchannels;Journal of Industrial and Engineering Chemistry;2024-07

3. Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products;Foods;2024-06-10

4. The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions;Journal of the Science of Food and Agriculture;2024-06-03

5. Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins;International Journal of Biological Macromolecules;2023-10

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