A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery-Reference-Cited by-同舟云学术

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A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery

Published:2024-08 Issue: Volume:153 Page:109956
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Yi,Pei Yiqiao,Shan Zuoyu,Jiang Yumei,Cui Steve W.,He Zouyan^ORCID,Zhang Ye,Wang Hao

Publisher

Elsevier BV

Reference72 articles.

1. Diffusing wave spectroscopy (DWS) methods applied to double emulsions;Badruddoza;Current Opinion in Colloid & Interface Science,2018

2. Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions;Bellesi;Food Hydrocolloids,2016

3. Physicochemical and in vitro digestion properties of gelatin/low-methoxyl pectin synbiotic microgels co-encapsulating Lacticaseibacillus casei and pectic oligosaccharides via double-crosslinking with transglutaminase and calcium ions;Byeon;Food Hydrocolloids,2023

4. Carrageenans: Biological properties, chemical modifications and structural analysis–A review;Campo;Carbohydrate Polymers,2009

5. Coencapsulation of (−)-Epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels: Controlled release and bioaccessibility;Chen;Journal of Agricultural and Food Chemistry,2018

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