2022
DOI: 10.1016/j.foodhyd.2022.107777
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Thermo-mechanical response of liquid-core beads as affected by alginate molecular structure

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Cited by 9 publications
(6 citation statements)
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“…The water loss from the gel network of HA-LHB beads led to smaller size, while the shape of HA-LHB was maintained during heating due to the densely crosslinked gel network formed by SA with high G segment content. 36 Moreover, as shown from the microscopic morphology in Fig. 7(c), the heat treatment made the film network structure shrink, and the film surface became smoother and tighter as compared to the more lamellar structures of untreated film, which was consistent with the changes in diameter and film thickness.…”
Section: Gelation Time and Second Gelation Treatmentsupporting
confidence: 61%
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“…The water loss from the gel network of HA-LHB beads led to smaller size, while the shape of HA-LHB was maintained during heating due to the densely crosslinked gel network formed by SA with high G segment content. 36 Moreover, as shown from the microscopic morphology in Fig. 7(c), the heat treatment made the film network structure shrink, and the film surface became smoother and tighter as compared to the more lamellar structures of untreated film, which was consistent with the changes in diameter and film thickness.…”
Section: Gelation Time and Second Gelation Treatmentsupporting
confidence: 61%
“…Thus, the diameter, thickness and water content of HA‐LHB were reduced. The water loss from the gel network of HA‐LHB beads led to smaller size, while the shape of HA‐LHB was maintained during heating due to the densely crosslinked gel network formed by SA with high G segment content 36 . Moreover, as shown from the microscopic morphology in Fig.…”
Section: Resultsmentioning
confidence: 94%
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“…Different studies have confirmed that these are effective carriers for encapsulating bioactive agents to control their release in a simulated gastrointestinal environment by modifying their structures and properties [ 99 , 100 ]. However, recently, several researchers have evaluated the effect of heat treatment on the physical properties of calcium alginate beads; they found that the core materials can be released by physical changes [ 101 , 102 , 103 , 104 ], establishing that encapsulation of emulsion-filled microgels is useful to control the release of allyl methyl disulfide, a major flavor in garlic, during simulated cooking. The construction of nano emulsions and semi-solid gels has been successful to some extent for the flavor enhancement of alternative products but it must be further investigated to study the ingredient functionality.…”
Section: Challenges and Future Research Prospectivesmentioning
confidence: 99%