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

Author:

Geng Mengjie,Li Lijia,Tan Xiangyun,Teng Fei,Li Yang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference49 articles.

1. The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation;Ait-Ouazzou;Innovative Food Science & Emerging Technologies,2011

2. Double w/o/w self-nano emulsifying drug delivery system of imatinib mesylate for colon cancer treatment;Bhattacharya;Journal of Molecular Liquids,2021

3. pH level has a strong impact on population dynamics of the yeast Yarrowia lipolytica and oil micro-droplets in multiphasic bioreactor;Bouchedja;FEMS Microbiology Letters,2018

4. Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin;Bu;Food Hydrocolloids,2023

5. Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations;Buyukkestelli;Innovative Food Science & Emerging Technologies,2021

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