Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

(2020) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

(2020) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules

(2020) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)

(2019) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

Nano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pH

(2019) Laura G. Gómez-Mascaraque et al.   CARBOHYDRATE POLYMERS

Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour

(2019) Ye-Na Kim et al.   Foods

Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels

(2019) Xi Yang et al.   CARBOHYDRATE POLYMERS

Novel powder packing theory with bimodal particle size distribution-application in superalloy

(2018) Xianjue Ye et al.   ADVANCED POWDER TECHNOLOGY

Caffeine: A novel green precursor for synthesis of magnetic CoFe 2 O 4 nanoparticles and pH-sensitive magnetic alginate beads for drug delivery

(2017) Mahnaz Amiri et al.   Materials Science & Engineering C-Materials for Biological Applications

Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca 2+ mediated gelation

(2016) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

(2016) Huma Bokkhim et al.   FOOD HYDROCOLLOIDS

Rheology of emulsion-filled alginate microgel suspensions

(2016) Su Hung Ching et al.   FOOD RESEARCH INTERNATIONAL

Encapsulationof lycopene from watermelon in calcium-alginate microparticles using an optimised inverse-gelation method by response surface methodology

(2016) Giovana B. Celli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

(2016) Ophelie Torres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Alginate gel particles–A review of production techniques and physical properties

(2015) Su Hung Ching et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

(2015) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

(2013) Heather M. Shewan et al.   JOURNAL OF FOOD ENGINEERING

Alginate submicron beads prepared through w/o emulsification and gelation with CaCl2 nanoparticles

(2012) Jerome P. Paques et al.   FOOD HYDROCOLLOIDS

Biodegradable pH-responsive alginate-poly (lactic-co-glycolic acid) nano/micro hydrogel matrices for oral delivery of silymarin

(2010) Ibrahim M. El-Sherbiny et al.   CARBOHYDRATE POLYMERS

A novel pH sensitiveN-succinyl chitosan/alginate hydrogel bead for nifedipine delivery

(2008) Ya-Ni Dai et al.   BIOPHARMACEUTICS & DRUG DISPOSITION

Hydrocolloid Gel Particles: Formation, Characterization, and Application

(2008) P. Burey et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION