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Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density |
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| Authors: | Hu Meng Wu Yuehan Wang Jing Lu Wei Gao Zhiming Xu Longquan Cui Shaohua Fang Yapeng Nishinari Katsuyoshi |
| Institution: | 1.School of Food and Biological Engineering, Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, Nanli Road, Wuhan, 430068, P. R. China ;2.China Tobacco Guizhou Industrial Co., Ltd, Kaifa Avenue, Guiyang, 550000, P. R. China ;3.Wewow Nutrition and Health Center, Wewow Health Company, Guangzhou, 510623, P. R. China ;4.Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P. R. China ; |
| Abstract: | Food Biophysics - In this research, microgels with different crosslink density were prepared using the hydrophilic sodium alginate (ALG), and the interfacial adsorption, emulsion formation and... |
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