Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety
Sign Up to like & getrecommendations! Published in 2025 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-024-01806-7
Abstract: This study investigated the effects of the physicochemical properties of filled hydrogels based on rice flour with varying amylose contents on the stability of encapsulated vitamin D3 (VD, cholecalciferol). The filled hydrogel, prepared based on… read more here.
Keywords: rice flour; system; filled hydrogel; amylose content ... See more keywords
Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030278
Abstract: In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness, apparent… read more here.
Keywords: calcium chloride; stability filled; oxidative stability; filled hydrogel ... See more keywords