The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/κ-carrageenan hydrogel beads-Reference-Cited by-同舟云学术

The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/κ-carrageenan hydrogel beads

Published:2022-12 Issue: Volume:181 Page:105414
ISSN:1381-5148
Container-title:Reactive and Functional Polymers
language:en
Short-container-title:Reactive and Functional Polymers

Author:

Wu Bi,Li Yang,Li Yuanyuan,Li Heng,Xia Qiang

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,General Chemical Engineering,Biochemistry,Environmental Chemistry,General Chemistry

Reference53 articles.

1. Anti-inflammatory action and mechanisms of resveratrol;Tiantian Meng;Molecules,2021

2. Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles;Khan;Food Hydrocoll.,2021

3. pH-responsive emulsions with β-cyclodextrin/vitamin E assembled shells for controlled delivery of polyunsaturated fatty acids;Yongkang Xi;J. Agric. Food Chem.,2019

4. Pickering emulsions-chitosan hydrogel beads carrier system for loading of resveratrol: formulation approach and characterization studies;Bi;React. Funct. Polym.,2021

5. Nanostructured lipid carriers incorporated in alginate hydrogel: enhanced stability and modified behavior in gastrointestinal tract;Sun Rui;Colloids Surf. A Physicochem. Eng. Asp.,2019

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Encapsulation of probiotics in freeze-dried calcium alginate and κ-carrageenan beads using definitive screening design: A comprehensive characterisation and in vitro digestion study;International Journal of Biological Macromolecules;2024-02

2. Alginate-based gel beads with bigel structures: Preparation, characterization and bioactive encapsulation;Food Hydrocolloids;2024-01

3. Composite hydrogels filled with rhamnolipid-based nanoemulsion, nanostructured lipid carrier, or solid lipid nanoparticle: A comparative study on gel properties and the delivery of lutein;Food Hydrocolloids;2024-01

4. Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins;International Journal of Biological Macromolecules;2023-10

5. Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles;Food Chemistry: X;2023-06