Chewable Gelatin Emulsions for Oral Lipid Delivery: Elimination of Gastric Coalescence with κ‐Carrageenan-Reference-Cited by-同舟云学术

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Chewable Gelatin Emulsions for Oral Lipid Delivery: Elimination of Gastric Coalescence with κ‐Carrageenan

Published:2020-12-21 Issue:2 Volume:123 Page:2000282
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Dille Morten J.¹,Draget Kurt I.¹

Affiliation:

1. Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim N‐7491 Norway

Funder

Norges Teknisk-Naturvitenskapelige Universitet

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000282

Reference47 articles.

2. Properties and stability of oil-in-water emulsions stabilized by fish gelatin

3. Bioavailability of EPA and DHA delivered by gelled emulsions and soft gel capsules

4. Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins

5. HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES

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4. Physical and functional properties of plant-based pre-emulsified chewable gels for the oral delivery of nutraceuticals;Applied Food Research;2022-12

5. Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes;Food Hydrocolloids;2022-06

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