Concepedia

Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Miao Hu, Guannan Liu, Wei Zhang, Xiaoqian Du, Baokun Qi, Yang Li

Food Chemistry · 2021 · 59 citations · 37 references

Concepts

PharmacyBiochemistryFood ScienceDrug DeliveryFood EngineeringPharmaceutical FormulationDrug EncapsulationEmulsion FormulationFood EmulsionsFood GelsGelsHydrogelsControlled Release In EmulsionsDigestionEmulsified GelsEncapsulation In EmulsionsHydrogel EncapsulationHydrogel FormulationsNutraceutical Encapsulation

References

37

Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

Ahmed Taha, Eman Ahmed, Amr Ismaiel et al. · Trends in Food Science & Technology · 2020 · 385 citations · Full text

Agriculture, Food Science, Food Engineering +15

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

G. Muschiolik, Eric Dickinson · Comprehensive Reviews in Food Science and Food Safety · 2017 · 380 citations

Agriculture, Biochemistry, Food Science +17

Multiple emulsions for food use

G. Muschiolik · Current Opinion in Colloid & Interface Science · 2007 · 367 citations

Agriculture, Food Science, Food Engineering +12

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

Xing Chen, David Julian McClements, Jian Wang et al. · Journal of Agricultural and Food Chemistry · 2018 · 261 citations

Pharmacy, Biochemistry, Pharmaceutics +17