Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate‐loaded W <sub>1</sub> /O/W <sub>2</sub> double emulsions incorporated in alginate hydrogel beads-Reference-Cited by-同舟云学术

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Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate‐loaded W ₁ /O/W ₂ double emulsions incorporated in alginate hydrogel beads

Published:2022-09-14 Issue:10 Volume:87 Page:4596-4608
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Wenjuan¹²³^ORCID,Dong Zhe⁴,Gu Liyuan¹²³,Wu Bi¹²³,Ji Suping¹²³,Xia Qiang¹²³

Affiliation:

1. School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics Southeast University Nanjing China

2. National Demonstration Center for Experimental Biomedical Engineering Education Southeast University Nanjing China

3. Collaborative Innovation Center of Suzhou Nano Science and Technology Suzhou China

4. Department of Chemical and Pharmaceutical Engineering Southeast University ChengXian College Nanjing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16317

Reference65 articles.

1. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

2. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases

3. Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

4. Principles of Physiology of Lipid Digestion

5. Why Does Obesity Increase the Risk for Cardiovascular Disease?

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