Advances on alginate use for spherification to encapsulate biomolecules
Author:
Funder
ANRT
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference164 articles.
1. Development of biodegradable cosmetic patch using a polylactic acid/phycocyanin-alginate composite;Adli;Polymers,2020
2. Rheological behavior of pH responsive composite hydrogels of chitosan and alginate: Characterization and its use in encapsulation of citral;Afzal;Colloids and Surfaces B: Biointerfaces,2018
3. Functional and structural effects of hydrocolloids on Ca(II)-alginate beads containing bioactive compounds extracted from beetroot;Aguirre Calvo;Lebensmittel-Wissenschaft & Technologie,2019
4. Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production;Aguirre-Calvo;Food Chemistry,2020
5. Structural regime identification in ionotropic alginate gels: Influence of the cation nature and alginate structure;Agulhon;Biomacromolecules,2012
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3. Advances in polysaccharides for probiotic delivery: Properties, methods, and applications;Carbohydrate Polymers;2024-01
4. In Situ Preparation and Characterization of Cr-Mof-Alginates for Methylene Blue Through the Adsorption Process;2024
5. Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion;Journal of Food Process Engineering;2024-01
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