Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin-Reference-Cited by-同舟云学术

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Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin

Published:2023-04 Issue: Volume:137 Page:108336
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bu Xiaotong,Guan Minghang,Dai Lei,Ji Na,Qin Yang,Xu Xingfeng,Xiong Liu,Shi Rui,Sun Qingjie

Funder

Key Technology Research and Development Program of Shandong

National Natural Science Foundation of China

Shandong Province Natural Science Foundation

Taishan Scholar Foundation of Shandong Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi;Food Hydrocolloids,2018

2. Physicochemical, morphological, thermal, pasting, and textural properties of starch acetates;Ali;Food Reviews International,2015

3. Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels;Biao;Food Hydrocolloids,2019

4. Effect of sodium alginate and different types of oil on the physical properties of ultrasound-assisted nanoemulsions;Branco;Chemical Engineering and Processing - Process Intensification,2020

5. Preparation of octenyl succinic anhydride-modified debranched starch vesicles for loading of hydrophilic functional ingredients;Chang;Food Hydrocolloids,2019

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1. Chitosan‒gellan gum polyelectrolyte hydrogel beads containing tea tree oil microcapsules: Preparation, characterization and application;Food Hydrocolloids;2024-12

2. 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

3. Preparation and characterization of agarose-sodium alginate hydrogel beads for the co-encapsulation of lycopene and resveratrol nanoemulsion;International Journal of Biological Macromolecules;2024-10

4. Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads;Food Hydrocolloids;2024-09

5. Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability;Food Chemistry;2024-09

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