Impact of Prosopis nigra gum exudate in alginate core-shell beads synthesis by inverse gelation technique
出版年份 2021 全文链接
标题
Impact of Prosopis nigra gum exudate in alginate core-shell beads synthesis by inverse gelation technique
作者
关键词
Prosopis nigra, Core-shell, Oil microencapsulation, Mesquite gum, Sodium alginate, Inverse gelation
出版物
FOOD HYDROCOLLOIDS
Volume 117, Issue -, Pages 106706
出版商
Elsevier BV
发表日期
2021-02-26
DOI
10.1016/j.foodhyd.2021.106706
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Exudate gums: chemistry, properties and food applications – a review
- (2020) Sheweta Barak et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Mesquite gum (Prosopis gum): Structure, properties & applications - A review
- (2020) Deepak Mudgil et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Characterization of Core-Shell Alginate Capsules
- (2019) Mariana Pereda et al. Food Biophysics
- Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum
- (2019) Franco Emanuel Vasile et al. FOOD CHEMISTRY
- Sources, structure, properties and health benefits of plant gums: A review
- (2019) Afshan Mumtaz Hamdani et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Fabrication of alginate microspheres for drug delivery: A review
- (2019) Nguyen Thi Thanh Uyen et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical Evidence
- (2019) Javad Sharifi-Rad et al. Biomolecules
- Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea
- (2019) Yu Han et al. FOOD HYDROCOLLOIDS
- Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation
- (2018) Franco Emanuel Vasile et al. FOOD CHEMISTRY
- Hydrocolloids acting as emulsifying agents – How do they do it?
- (2018) Eric Dickinson FOOD HYDROCOLLOIDS
- Microencapsulation of zataria essential oil in agar, alginate and carrageenan
- (2018) Gholamreza Kavoosi et al. Innovative Food Science & Emerging Technologies
- A novel method for the production of core-shell microparticles by inverse gelation optimized with artificial intelligent tools
- (2018) Rosalia Rodríguez-Dorado et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits
- (2018) Fereidoon Shahidi et al. Annual Review of Food Science and Technology
- Application of experimental design for the development of soft-capsules through a prilling, inverse gelation process
- (2018) Paola Russo et al. JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
- Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation
- (2017) José A. Piornos et al. FOOD HYDROCOLLOIDS
- The influence of solution viscosities and surface tension on calcium-alginate microbead formation using dripping technique
- (2017) Fatma Davarcı et al. FOOD HYDROCOLLOIDS
- Monodisperse core-shell alginate (micro)-capsules with oil core generated from droplets millifluidic
- (2017) Evandro Martins et al. FOOD HYDROCOLLOIDS
- Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
- (2017) Xingfeng Xu et al. FOOD HYDROCOLLOIDS
- Oil encapsulation in core–shell alginate capsules by inverse gelation II: comparison between dripping techniques using W/O or O/W emulsions
- (2017) Evandro Martins et al. JOURNAL OF MICROENCAPSULATION
- Oil encapsulation techniques using alginate as encapsulating agent: applications and drawbacks
- (2017) Evandro Martins et al. JOURNAL OF MICROENCAPSULATION
- Oil encapsulation in core–shell alginate capsules by inverse gelation. I: dripping methodology
- (2017) Evandro Martins et al. JOURNAL OF MICROENCAPSULATION
- Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
- (2016) David Julian McClements et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
- (2016) Khadije Abdolmaleki et al. CARBOHYDRATE POLYMERS
- Development of alginate microspheres containing thyme essential oil using ionic gelation
- (2016) Sergio Benavides et al. FOOD CHEMISTRY
- Emulsifying properties of basil seed gum: Effect of pH and ionic strength
- (2016) Seyed H. Hosseini-Parvar et al. FOOD HYDROCOLLOIDS
- Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum ( Prosopis alba) in comparison with gum arabic
- (2016) Franco Emanuel Vasile et al. FOOD HYDROCOLLOIDS
- Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives
- (2016) Julia Rodríguez 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
- Advances in fabricating spherical alginate hydrogels with controlled particle designs by ionotropic gelation as encapsulation systems
- (2016) Jun-Yee Leong et al. Particuology
- Alginate gel particles–A review of production techniques and physical properties
- (2015) Su Hung Ching et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract
- (2015) Zipei Zhang et al. EUROPEAN POLYMER JOURNAL
- Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates
- (2014) C. Malsawmtluangi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Oil core microcapsules by inverse gelation technique
- (2014) Evandro Martins et al. JOURNAL OF MICROENCAPSULATION
- Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content
- (2013) Joenalyn P. Osano et al. FOOD HYDROCOLLOIDS
- New application of guayule resin in controlled release formulations
- (2012) M.J. Pascual-Villalobos et al. INDUSTRIAL CROPS AND PRODUCTS
- Effects of process variables on the encapsulation of oil in ca-alginate capsules using an inverse gelation technique
- (2012) Sariah Abang et al. JOURNAL OF MICROENCAPSULATION
- Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties
- (2011) Eng-Seng Chan CARBOHYDRATE POLYMERS
- Encapsulation of iron nanoparticles in alginate biopolymer for trichloroethylene remediation
- (2011) Achintya N. Bezbaruah et al. JOURNAL OF NANOPARTICLE RESEARCH
- Decompressing Emulsion Droplets Favors Coalescence
- (2008) Nicolas Bremond et al. PHYSICAL REVIEW LETTERS
- Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties
- (2007) Makoto Nakauma et al. FOOD HYDROCOLLOIDS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started