Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties
By E. Chan. 2011
266 citations recorded by the source corpus.
Subfields: Food Science
View Paper: https://www.semanticscholar.org/paper/45acf20fb53589f4fbdc37e5e41b616d46bf4624
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- Jun-Yee Leong
- M. Lee
- Hui-Peng Lim
- B. Tey
- W. Voo
- S. Lim
- Kiang-Wei Ho
- W. Lam
Citations in the corpus
- Advances in fabricating spherical alginate hydrogels with controlled particle designs by ionotropic gelation as encapsulation systems (2016, background): “Furthermore, alginate hydroels have small-sized pores (5–200 nm) (Martinsen, Storrø, & kjåk-Bræk, 1992) and are hydrophilic, making them suitable for ncapsulating large molecules or hydrophobic materials at high fficiencies, generally higher than 90% (Chan, 2011; Lemoine, auters, Bouchend’homme, & P”