Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelation.

Liu, Hongxiang; Liu, Fei; Ma, Yun; Goff, H Douglas; Zhong, Fang

Liu, Hongxiang; Liu, Fei; Ma, Yun; Goff, H Douglas; Zhong, Fang.

Afiliação

Liu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Liu F; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. Electronic address: feiliu@jiangnan.edu.cn.
Ma Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Goff HD; Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada.
Zhong F; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.

Carbohydr Polym ; 236: 115980, 2020 May 15.

Article em En | MEDLINE | ID: mdl-32172829

Palavras-chave

Alginate; Calcium chloride (PubChem CID: 5284359); Interfacial gelation; Liquid-core-shell bead; Mechanical property; Sodium alginate (PubChem CID: 133126842); Sphericity

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article