Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics

Food Hydrocolloids

Volumn 62, Issue , 2017, Pages 140-148

  Tsai, Fu Hsuan ^a,b   Chiang, Po Yuan ^a   Kitamura, Yutaka ^b   Kokawa, Mito ^b   Islam, M Z ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Burdock leaf; Chlorogenic acid; Encapsulation; In vitro release; Release kinetics; Thermal treatments

Indexed keywords

CALCIUM; CHLORINE COMPOUNDS; DIFFUSION IN LIQUIDS; GELATION; HARDNESS; HYDROGELS; KINETICS; SODIUM ALGINATE;

BURDOCK LEAF; CALCIUM CONCENTRATION; CHLOROGENIC ACIDS; HYDROGEL BEADS; IN VITRO RELEASE; IN-VITRO; LIQUID CORES; RELEASE KINETICS; RELEASE MECHANISM; VITRO RELEASE;

HEAT TREATMENT;

EID: 84982710714     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.07.002     Document Type: Article

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