Hydrophilic food compounds encapsulation by ionic gelation

LE Kurozawa, MD Hubinger - Current Opinion in Food Science, 2017 - Elsevier
Highlights•Hydrophilic actives are more challenging to encapsulate than hydrophobic
ones.•In general, addition of polymers on gel particles improves encapsulation
efficiency.•Coating gel particles with an external layer prolongs the release of hydrophilic
actives.•Internal gelation occurs in oil phase, reducing compound loss during
encapsulation.Among the several methods for encapsulating active compounds, ionic
gelation is an interesting technique, because it can be considered as low cost and does not …
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