Fabrication and characterization of chitosan-pectin emulsion-filled hydrogel prepared by cold-set gelation to improve bioaccessibility of lipophilic bioactive compounds

Emulsion Systems Stabilized with Biopolymers to Enhance Oral Bioaccessibility and Bioavailability of Lipophilic Bioactive Compounds

(2023) Anil Kumar Anal et al.   Current Opinion in Food Science

Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review

(2022) Arshied Manzoor et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mechanical, thermal stability and microstructural properties of emulsion-filled gels: effect of sugar beet pectin/soy protein isolate ratio

(2021) Liping Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Magnetic microspheres based on pectin coated by chitosan towards smart drug release

(2021) Thalia S.A. Lemos et al.   CARBOHYDRATE POLYMERS

Insights into the formation mechanisms and properties of pectin hydrogel physically cross-linked with chitosan nanogels

(2021) Yulia Shitrit et al.   CARBOHYDRATE POLYMERS

A thermo-sensitive chitosan/pectin hydrogel for long-term tumor spheroid culture

(2021) Giulia Morello et al.   CARBOHYDRATE POLYMERS

Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

(2020) Wei Xu et al.   FOOD HYDROCOLLOIDS

Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery

(2020) Hui-Peng Lim et al.   FOOD HYDROCOLLOIDS

Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds

(2020) Mehnaza Manzoor et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

An overview on preparation of emulsion-filled gels and emulsion particulate gels

(2019) Toktam Farjami et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

(2019) Yi Pan et al.   FOOD CHEMISTRY

Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration

(2019) Renata S. Rabelo et al.   CARBOHYDRATE POLYMERS

A 3D printed chitosan-pectin hydrogel wound dressing for lidocaine hydrochloride delivery

(2019) Jingjunjiao Long et al.   Materials Science & Engineering C-Materials for Biological Applications

Durable pectin/chitosan membranes with self-assembling, water resistance and enhanced mechanical properties

(2018) Jéssica G. Martins et al.   CARBOHYDRATE POLYMERS

Chemical crosslinking of biopolymeric scaffolds: Current knowledge and future directions of crosslinked engineered bone scaffolds

(2018) Ahmad Oryan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio

(2018) Clitor J.F. Souza et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Health perspectives of a bioactive compound curcumin: A review

(2018) Abdur Rauf et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility

(2018) David Julian McClements   Food & Function

Lipase diffusion in oil-filled, alginate micro- and macrobeads

(2018) P. van Leusden et al.   FOOD HYDROCOLLOIDS

Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids

(2018) Ophelie Torres et al.   FOOD HYDROCOLLOIDS

Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

(2017) Wahyu Wijaya et al.   FOOD HYDROCOLLOIDS

Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization

(2017) Ali Marefati et al.   FOOD HYDROCOLLOIDS

Pectin–chitosan physical hydrogels as potential drug delivery vehicles

(2017) Lena Neufeld et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Studies of chitosan/pectin complexes exposed to UV radiation

(2017) Jolanta Kowalonek   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control

(2017) Meinou N. Corstens et al.   Journal of Functional Foods

Small-angle X-ray scattering study on pectin–chitosan mixed solutions and thermoreversible gels

(2015) Irit Ventura et al.   CARBOHYDRATE POLYMERS

Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type

(2015) Saehun Mun et al.   FOOD HYDROCOLLOIDS

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

(2013) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles

(2013) Mingfei Yao et al.   Annual Review of Food Science and Technology

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions

(2012) Jessie Li et al.   Food & Function

Behaviour of protein-stabilised emulsions under various physiological conditions

(2011) Harjinder Singh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS