Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets

The ability of encapsulation to protect hydrophilic–bioactive food compounds from harsh environments can be improved by strengthening the hydrophilic barriers of encapsulated food compounds in Ca-alginate microgel particles via the integration of oil into the microgels. This study introduces a one-s...

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Veröffentlicht in:	Food biophysics 2019-12, Vol.14 (4), p.365-382
Hauptverfasser:	Lee, Boon-Beng, Bhandari, Bhesh R., Ching, Su Hung, Howes, Tony
Format:	Artikel
Sprache:	eng
Schlagworte:	Aerosols Alginates Alginic acid Analytical Chemistry Bioactive compounds Biological and Medical Physics Biophysics Calcium chloride Calcium ions Chemistry Chemistry and Materials Science Diffusion rate Droplets Edible oils Emulsions Encapsulation Fluorescence Fluorescence microscopy Food Food dyes Food Science Gelation Harsh environments Hydrophilicity Microfluidics Microgels Numerical analysis Original Article Solution strengthening
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