Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 27-36

  Zeeb, Benjamin ^a   Saberi, Amir Hossein ^b   Weiss, Jochen ^a   McClements, David Julian ^b,c  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Alginate; Hydrogel beads; Microfluidization; Nanoemulsion; Release; Spontaneous emulsification

Indexed keywords

BIOPOLYMERS; CALCIUM; DROPS; EMULSIFICATION; HYDROGELS; PORE SIZE;

CALCIUM ALGINATE; CURCUMIN; DELIVERY SYSTEMS; HYDROGEL BEADS; HYDROGEL PARTICLES; LOWER ENERGIES; MICROFLUIDIZATION; NANOEMULSION; RELEASE; SPONTANEOUS EMULSIFICATION;

ALGINATE;

EID: 84928324718     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.041     Document Type: Article

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