Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels

Food Research International

Volumn 69, Issue , 2015, Pages 274-280

  Zhang, Zipei ^a,b   Zhang, Ruojie ^a,b   Tong, Qunyi ^a,b   Decker, Eric Andrew ^b,c   McClements, David Julian ^b,c  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Complexation; Delivery system; Gelatin; Hydrogel particles; Oral; Sodium casein

Indexed keywords

COMPLEXATION; DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; FLUORESCENCE MICROSCOPY; LIGHT SCATTERING; MELTING; MICROSPHERES; OILS AND FATS; SODIUM; VISCOSITY MEASUREMENT;

CONFOCAL FLUORESCENCE MICROSCOPY; DELIVERY SYSTEMS; ELECTROSTATIC COMPLEXATION; GELATIN; HYDROGEL MICROSPHERES; HYDROGEL PARTICLES; OIL-IN-WATER EMULSIONS; ORAL;

HYDROGELS;

EID: 84921467760     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.01.004     Document Type: Article

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