Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH-Reference-Cited by-同舟云学术

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Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH

Published:2015 Issue:11 Volume:11 Page:2228-2236
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Zeeb Benjamin¹²³⁴,Saberi Amir Hossein⁵⁶⁷⁸⁹,Weiss Jochen¹²³⁴,McClements David Julian⁵⁶⁷⁸⁹

Affiliation:

1. Department of Food Physics and Meat Science

2. Institute of Food Science and Biotechnology

3. University of Hohenheim

4. 70599 Stuttgart, Germany

5. Biopolymers and Colloids Research Laboratory

6. Department of Food Science

7. University of Massachucetts Amherst

8. 240 Chenoweth Laboratory

9. Amherst, USA

Abstract

Delivery systems based on filled hydrogel particles (microgels) can be fabricated from natural food-grade lipids and biopolymers.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/SM/C4SM02791D

Reference37 articles.

1. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

2. Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings

3. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

4. Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

5. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

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