Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads-Reference-Cited by-同舟云学术

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Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads

Published:2024-09 Issue: Volume:154 Page:110101
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Qianzhu,Li Xiaojing,McClements David Julian^ORCID,Jin Zhengyu,Qiu Chao^ORCID,Li Guanghua

Funder

China Academy of Space Technology

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Reference35 articles.

1. Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion;Ana;Meat Science,2021

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

3. Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly;Chao;Food Bioscience,2023

4. Characterization and in vitro digestibility of potato starch encapsulated in calcium alginate beads;Cui;Food Hydrocolloids,2022

5. Calcium alginate/curdlan/corn starch @ calcium alginate macrocapsules for slowly digestible and resistant starch;Cui;Carbohydrate Polymers,2022

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