Microencapsulation of α-tocopherol using sodium alginate and its controlled release properties

By S. Yoo, Y. Song, P. Chang, H. Lee. 2006

179 citations recorded by the source corpus.

Subfields: Food Science, Pharmaceutical Science

View Paper: https://www.semanticscholar.org/paper/ff334d93c66cfffa6210b1e87a0d037f90130a84

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Citations in the corpus

• Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “…al., 2005; Saénz et al., 2009; Semyonov et al., 2010), gum Arabic (Kim et al., 1996; Shaikh et al., 2006), pectin (Drusch, 2007; Gharsallaoui et al., 2010), chitosan (Higuera-Ciapara et al., 2004; Pedro et al., 2009), and alginates (Yoo et al., 2006; Huang et al., 2010; Wikstrom et al., 2008).”