Development of a nutraceutical nano-delivery system through emulsification/internal gelation of alginate.
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DOI: 10.1016/j.foodchem.2017.02.071
Abstract: Alginate nano/microspheres are produced by emulsification/internal gelation of sodium alginate dispersed within vegetable oils containing surfactant, followed by CaCl2 addition resulting in hardened particles. In this work, the impact was evaluated of alginate, CaCl2, oil… read more here.
Keywords: alginate; gelation; emulsification internal; internal gelation ... See more keywords